Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Place flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
In a small bowl, combine the molasses, ⅓ cup heavy cream and egg until smooth. Stir into the flour mixture just until moistened. Knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet. Brush the scones with remaining 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar.
Bake in preheated oven 12 to 15 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make orange glaze. Combine 1 tablespoon orange juice, orange zest and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.