Grate the butter. Grate the frozen butter by hand into a separate bowl or on a plate, set aside.
Mix the dry ingredients. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, nutmeg, and clove. Using a pastry cutter, two forks, or your hands, mix the grated butter into the dry ingredients until pea-sized clumps form.
Mix the wet ingredients. In a small bowl, whisk together the molasses, heavy cream, egg, and vanilla. Pour over the dry ingredients and mix until it forms a dough.
Form the dough. Transfer the dough to a floured surface. Roll the dough into an 8-inch sized disk, about 1-inch to 1 ½-inches thick. Cut the dough into 8 equal triangle pieces.
Chill. Transfer the dough to a parchment paper-lined baking sheet or storage container depending on how much space you have in your fridge. Chill for 1 hour up to overnight. Well-chilled scones will prevent spreading during baking.
Bake. Preheat the oven to 400°F. Place the scones 2 inches apart on a parchment or Silpat lined baking sheet. Brush the scones with heavy cream and bake on the middle rack of the oven for 20 to 25 minutes. Let the scones rest on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Cool completely before frosting to prevent the frosting from running.
Frost. While the scones are cooling, make the frosting. Using a handheld mixer, beat the cream cheese until fluffy. Mix in the vanilla and confectioners sugar starting at low speed and increasing speed until combined and smooth. Spread over the scones and enjoy!