In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, salt and cinnamon.  

Cut in butter until mixture resembles coarse crumbs.

In a small bowl, combine the molasses, milk and egg until smooth; stir into the flour mixture just until moistened.

Turn out onto a floured surface; knead gently 6-8 times.

Pat into an 8-in. circle; cut into 2 inch circles (0r cut into wedges)  and place 1 in. apart on a greased baking sheet.

Brush milk over scones.  

Bake at 400 degrees F for 10-12 minutes or until golden brown.

For icing: In a medium size bowl combine cream cheese, milk, and vanilla.

Slowly stir in powdered sugar, mixing until smooth.  

Place in a plastic zip top bag, clip a small hole in corner and pipe over slightly cooled scones.

Preheat oven to 375°.

In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, salt and cinnamon.

Cut in butter until mixture resembles coarse crumbs using a fork or your fingers.

Add molasses, milk and egg to the dry mixture. Mixing until dough starts to come together.

Turn out onto a lightly floured surface; knead gently 6-8 times.

Pat into an 8-in. circle; cut into 2 inch circles (or cut into wedges) and place 2 inches apart on a parchment lined baking sheet.

Bake for 10-12 minutes or until golden brown.

Remove from oven and place on a wire rack.

Make the Icing; In a medium size bowl beat cream cheese, milk, vanilla and powdered sugar using an electric mixer until smooth.

Spoon icing into a piping bag and swirl onto scones.