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 cut the butter into the flour mixture.

In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into the flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form. Avoid over mixing.

Use your hands to form dough into a loose ball. If the dough is too dry and doesn’t come together, add another Tablespoon of cream. If the dough is too wet, add another Tablespoon of flour.

Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.

Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).

Preheat oven to 400° F. Once the oven is preheated, wait an additional 5 minutes.

Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve scones warm or at room temperature.

For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla. Add cream as needed for thinner consistency. Drizzle glaze over warm scones and serve.