Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, coconut sugar, ginger, cinnamon, and cloves. Note: add 2 cups flour, then add a little at a time until it makes a cookie dough-like consistency.
Grate the butter on a box grater and mix it into the flour with your hands until the mixture resembles lumpy, wet sand.
Gently mix in the molasses, 1/2 cup of the yogurt, and milk. Once the mixture comes together, turn out the dough onto a floured work surface and gently knead it using your hands until the dough comes together.
Form the dough into a large circle about 1-inch deep. Cut the circle into 8 equal slices.
Place the slices on the prepared baking sheet and bake for 15 minutes, until lightly browned on the outside. A toothpick inserted into the center of the scone should come out clean.
Meanwhile, make the drizzle by whisking together the remaining tablespoon of Greek yogurt, maple syrup, and vanilla extract in a small bowl. Transfer the mixture to a pastry bag.
Allow the scones to cool for 10 minutes before drizzling the glaze over the scones.