1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure even baking and prevent sticking.
2. In a large mixing bowl, whisk together all-purpose flour, whole wheat pastry flour (if using), baking powder, brown sugar, granulated sugar (optional), ground ginger, cinnamon, cloves, allspice (optional), salt, and nutmeg (optional). Thoroughly combine to evenly distribute the spices and leavening agents.
3. Add cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two forks, or your fingers to cut the butter into the flour, creating a coarse crumb texture with pea-sized pieces of butter.
4. In a separate bowl, whisk together eggs, buttermilk (or half-and-half), molasses, and vanilla extract (if desired). Gradually pour the wet mixture into the dry ingredients, stirring gently with a fork or spatula until just combined. Avoid overmixing; the dough should remain slightly sticky.
5. Lightly flour a surface and turn the dough out onto it. Knead 3-4 times to bring the dough together. Shape the dough into an 8-inch round disc, approximately 1 inch thick. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
6. Place the scone wedges onto the prepared baking sheet, leaving slight space between each piece. For flakier scones, chill the shaped dough in the freezer for 15-30 minutes.
7. Brush the tops of the scones with buttermilk, half-and-half, or beaten egg white. Optionally, sprinkle sugar or cinnamon on top for added texture and sweetness.
8. Bake the scones in the preheated oven for 12-18 minutes, or until the edges turn golden brown and the tops are firm to the touch. Watch closely to avoid overbaking.
9. Remove the scones from the oven and place them on a cooling rack. Allow them to cool slightly before glazing.
10. Prepare the maple glaze by whisking together powdered sugar, ground spices (ginger, cinnamon, cloves), and maple syrup. Adjust the consistency by adding more maple syrup or water if needed. Drizzle or dip the tops of the scones for a finishing touch.
11. Serve warm and enjoy your delicious homemade gingerbread scones!