Line a baking sheet with parchment paper and set aside.
You can either make the scone dough in a food processor or in a large bowl using a whisk and pastry blender. To the bowl of the food processor (or in a large bowl), add the all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Pulse to combine.
Add the cold cubes of butter and pulse 10 times to work the butter into the dry ingredients until the largest pieces of butter are the size of small peas. (Alternatively, you can use a pastry blender or your fingers to work in the butter.)
Add the buttermilk and the molasses. Pulse the food processor until the dough comes together (or use a fork to mix until the dough starts to come together). The dough will be somewhat dry and crumbly. If it's not sticking together when you press it with your finger, you can add ½ to 1 tablespoon more buttermilk.
Transfer the dough to a lightly floured work surface and use your hands to shape it into a rough ball. Flatten the dough into a circle about 1 inch thick. Cut the circle into 8 triangular pieces but cutting it in half, then quarters, and then eighths.
Place the scones on the parchment lined baking sheet, spacing them about 2 inches apart.
Chill the scones for 15 minutes in the refrigerator. While they chill, preheat the oven to 400 degrees F.
Bake scones for 13 to 16 minutes, until they begin to brown around the edges and feel firm to the touch. Let cool completely before glazing.
Once scones have cooled, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla and maple syrup. Lightly drizzle each scone with glaze. Let the glaze set for about 5 minutes before serving.