Set the butter in a medium sized skillet over medium low heat. Cook as the butter melts, then sputters and pops. As it does the milk solids will separate from the butter and drop to the bottom. The butter will foam and go quiet as the milk solids begin to toast and turn brown. Scrape them from the sides to ensure even browning. When the milk solid bits are all a deep brown color (not black), immediately transfer the butter, scraping up all the bits, into a heat proof bowl.

Add the spices to the bowl and stir. Let the butter come to room temperature then transfer to the fridge to chill completely. If you remember, check the butter after about 10-20 minutes, when it is still in its creamy state. Stir so that the spices, ginger, and brown butter bits distribute evenly and don’t all gather at the bottom. The butter will be ready to use when it is completely solid.

In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In a small bowl whisk together the molasses, cream and vanilla. Set aside. Into the bowl with the dry ingredients, add the now cold and solid brown butter. Use a metal spoon to scrape it off the bowl if it is stuck so all the butter is incorporated into the dough.

Using your fingers, work the butter into the flour, flattening it between your fingers and thumbs. Stop when most of the butter is about ‘bean sized’. Pour in the cream/molasses mixture and use a spatula to stir the dough briefly. Then use your hands to gently gather the dough, fold it over itself and squeeze. Keep doing this until it comes together in a shaggy ball.

Transfer to a floured countertop and flour the top of the dough. Flatten into a one inch thick disk then slice into quarters and stack the wedges of dough on top of each other. Flatten again with your hands, using flour as needed, into a one inch thick disk. Slice the dough into 8 wedges. Transfer to a parchment lined cookie sheet, keeping the scones close together so there’s not more than a half of an inch between them. Set in the fridge or freezer to chill for 20 minutes.

Preheat the oven to 375 F. Brush the tops of the scones with cream and sprinkle sugar on top (skip this step if you plan to glaze the scones). Bake for about 20 minutes, until the bottoms and edges of the scones are golden brown.

The scones keep well for 2 days at room temperature, stored in an airtight container.