Preheat oven to 385°F, and line a baking sheet with parchment paper.
Combine the flour, salt, brown sugar, cinnamon, ginger powder, baking powder, and cloves in a food processor and pulse to combine. You can also use a stand mixer with the paddle attachment and mix for one minute at a slow speed.
Add butter and pulse or mix on slow speed until the mixture resembles a coarse meal.
For a stand mixer, add one beaten egg, milk, molasses, and vanilla and mix for about 30 seconds or until the scone dough comes together.
If using a processor, combine the above liquids in a bowl, then add the Add flour mixture and raisins stirring gently with a fork until dough forms.
Gather the scone dough into a ball.
On a lightly floured surface, pat it down to 1 inch in thickness.
Using a 2-2 1/2 round cutter cut round into pieces, and place them on the prepared baking sheet separating them about 2 inches apart. Rework the trim dough and repeat. You should get 10-12 pieces depending on the size of your cutter.
Brush the tops of the scone with egg wash, then bake in preheated oven for 18-20 minutes or until golden in color.
Serve warm or at room temperature.
Enjoy!