Mix flours, cinnamon, cloves, ginger, salt, and baking powder in food processor or by hand.

Cut the butter into the flour mixture with a fork or pastry tool or blend with food processor, until butter pieces are tiny and flour-coated.  Mixture will resemble crumbs but will still be a fairly floury.

In a separate bowl, whisk the eggs, maple syrup and molasses.

Stir the wet ingredients into the flour/butter mixture until just combined.

Turn the dough out onto a floured board and knead once or twice.  Roll out or pat dough into a long rectangle with a thickness of about 3/4 inch. Cut squares from the rectangle, then cut on the diagonal to form triangles.

Spray a cookie sheet with a non-stick baking spray and place scones on the sheet.  Brush with beaten egg and sprinkle with sanding sugar.

Bake at 400°F for 12-15 minutes or until golden, then cool on a wire rack.