Line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together flour, sugar, spices, baking powder and salt.

Use a box grater to shred butter into small pieces. Whisk into the dry ingredients. Alternatively, cut chilled butter into small 1/4-inch pieces and use a pastry cutter to combine.

In a separate bowl, whisk together heavy cream, egg and vanilla. Pour into the flour mixture and mix until large dough crumbles form.

Form dough into a loose ball. Adjust moisture as needed. Transfer to a floured surface and press into an 8-inch round disc. Cut into 8 triangles.

Place scones on the prepared sheet. Brush with cream, sprinkle sugar if desired, and chill while preheating oven.

Preheat oven to 400° F. Bake for 20-22 minutes or until golden brown. Cool for a few minutes before transferring to a wire rack.

For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla, adjusting cream for consistency. Drizzle over warm scones.