Whisk the dry ingredients together in a large mixing bowl.
Cut the butter (using your fingers or a pastry cutter) into the flour, until it resembles coarse crumbs.
Whisk the wet ingredients together in a small mixing bowl.
Add the wet ingredients to the dry ingredients and combine as much as possible with a wooden spoon. You'll probably need to finish with your hands (gently kneading the dough until well combined). Just don't overwork the dough.
Turn the dough out onto a lightly floured surface. Using your hand/fingers, shape the dough into a disc that is 1” thick.
Cut the dough into 8 triangles.
Place the scones on a parchment-lined baking sheet, and bake for 20-25 minutes until golden brown around the edges and the surface has cracked.
Allow the scones to cool before topping with the glaze.
Maple Glaze:
Whisk together the glaze ingredients: powdered sugar, maple syrup, cream, vanilla, salt, and (optional) nutmeg. I prefer thick glaze. If you'd like a thinner glaze, add another tablespoon of cream (or maple syrup).
Once the scones are cool, spoon the glaze over each scone. Use the back of a spoon to spread the glaze over the scones.
Notes
The scones are best enjoyed within 1-2 days. Store leftover scones in the fridge, or freeze for a later date. I topped the scones in the photos with chopped pecans for extra crunch.