Blend the milk and molasses and set aside.
Mix flour, baking powder, baking soda, cinnamon, ginger, and cloves in a large bowl.
Cut in butter with a with pastry blender or 2 knives until particles are the size of peas.
Add milk and molasses to mixture and stir to soft dough.
Turn dough out onto lightly floured surface and knead gently 10 to 12 times. Cut dough in half. Knead each half 5 to 6 times more and pat into a ball. Place each ball on an ungreased cookie sheet. Pat to a 5 inch circle and cut into 6 to 8 wedges, leaving the sides touching.
Bake for 10 minutes at 425 degrees F. Do not over bake.