Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
Step 3: Add the cold, cubed butter to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Step 4: In a small bowl, whisk together the heavy cream, 1/4 cup maple syrup, egg, and vanilla extract.
Step 5: Pour the wet ingredients into the dry ingredients. Use a fork to stir gently until the dough just begins to clump together. Fold in the chopped pecans.
Step 6: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times just to bring it together, then pat it into an 8-inch disc about 1 inch thick.
Step 7: Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving space between them.
Step 8: Brush the tops of the scones with a little heavy cream. Bake for 18-22 minutes, or until the edges are golden brown and the tops are set.
Step 9: While the scones cool slightly, whisk together the powdered sugar and 2-3 tablespoons of maple syrup to create a thick glaze. Drizzle the glaze over the warm scones before serving.