In a large bowl, whisk the first 8 ingredients.

Whisk cold cream, cold egg yolk, and molasses and set aside.

Take grated butter from the freezer and toss it with the flour mixture.

Then mix in the cream mixture and combine until it just comes together...don't over-mix.

Turn the mixture onto a lightly floured surface and with your hands, gently push the mixture together into a flat disk, about 6" in diameter. The more you work it, the tougher the scones will be.

With a sharp knife, cut the disc in half one way, and then in half again the other way. Then, cut each quarter in half, so you will have 8 wedges. When cutting, don't 'saw' back and forth. Instead, just press down and up.

Transfer the wedges to a parchment-lined baking sheet and refrigerate for at least 15 minutes.

Preheat oven to 400°.

When you are ready to bake your scones, remove them from the refrigerator and brush them with beaten egg white or cream. Then sprinkle sanding sugar or demerara sugar over top.

Make sure that they are at least 1" apart on the baking sheet.

Bake for 12-15 minutes or until done. You'll know your scone is done when it sounds hollow when tapped on the top or when you can move it on the parchment without it sticking. A toothpick poked in the middle of the scone will come out clean or with a few crumbs when it is done.

Once they're out of the oven, transfer them to a cooling rack.