Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large 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 dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 4: Stir in the toasted chopped pecans.
Step 5: In a small bowl or measuring cup, whisk together the heavy cream, 1/4 cup maple syrup, and vanilla extract.
Step 6: Pour the liquid ingredients into the flour mixture. Stir gently with a fork until a shaggy dough forms. Do not overmix.
Step 7: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it together, then pat it into an 8-inch circle about 1 inch thick.
Step 8: Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them at least 2 inches apart.
Step 9: Brush the tops of the scones with a little extra heavy cream. Bake for 18-22 minutes, or until the tops are golden brown.
Step 10: While the scones cool, whisk together the powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon heavy cream to create the glaze. Drizzle over the warm scones before serving.