Recipe for GIngerbread scones

http://thesuburbansoapbox.com/2015/12/14/gingerbread-scones-with-eggnog-glaze/?utm_source=P-0679&utm_medium=FB&utm_campaign=SocialFabric is the site, but it hangs up dreadfully, so recopied for utility - also noting things I want to change

Ingredients

• 3/4 cup cold heavy cream
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon- increase to 1 tsp
• 1/2 tsp cardamom
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves 
• 1/4 - 1/2 c chopped crystallized ginger
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

1 tablespoon cold heavy cream
-use raw sugar for sprinkling

Icing (I'm unlikely to do this)

• 1/2 cup powdered sugar
• 3 tablespoons eggnog

Instructions

1. Preheat oven to 400 degrees. In a small bowl, whisk together 3/4 cup of cream, egg and molasses. In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Grate butter over flour mixture.
2. Work butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Add crystallized ginger.  With a fork, stir in the cream mixture until just combined. The dough will still be crumbly.
3. Pat dough into a 7-8-inch circle. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush the tops with 1 tablespoon cream and sprinkle with granulated sugar. Transfer to the oven and bake until golden, 16 to 18 minutes, rotating the sheet pan halfway through. Allow to cool on the sheet pan for 5 minutes and then transfer to a wire rack to cool completely.
4. While the scone cool, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the scones. Allow the glaze to set, approximately 30 minutes, before serving.
5. Store in an airtight container for up to 48 hours. Best when served the same day.