Preheat the electric griddle to 425℉. Line a baking sheet with parchment paper and set aside

In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and cloves. Stir in 2 Tablespoons of sugar. Cut the butter cubes into the dry ingredients until the butter is the size of baby peas--or smaller.

Make a well in the center of the dough and pour in the milk and molasses. Mix it with a fork until the ingredients are well blended. Lightly flour the counter and turn the dough out onto the surface and turn it with your hands a few times until it forms a ball. Don't overwork!

Place the dough on the baking sheet and flatten the top. The circle of dough should be about 3/4" - 1" thick. Brush the top with milk and then sprinkle the Turbinado sugar on top. But the dough into 8 wedges and bake for 15-20 minutes depending on your oven. The scones should rise and turn a nice, golden brown.

While the scones are baking, make the glaze. In a small bowl, mix all the glaze ingredients together and then set aside.

Remove the baking sheet from the oven and pour the glaze over top. Serve immediately.