Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Grate in the cold butter, stir until coated. Place the bowl in the fridge or freezer while you peel and dice the apple.

Measure the cream in a 1 cup liquid measuring cup. Whisk in the vanilla and egg. Add to the dry ingredients with the diced apples and stir or mix gently with your hands just until combined. Try not to overmix or your scones will be tough.

Push the scone dough together into a ball, then place it on a lightly floured surface. Press it into an 8" circle, then use a sharp knife to cut it into 8 equal wedges.

Transfer the scones to a silicone or parchment-lined baking sheet 2-3 inches apart.

Place the pan in the refrigerator to chill the unbaked scones while you preheat your oven to 400 degrees.

Bake the scones at 400° for about 22-25 minutes, or until golden brown and set in the middle.

For the glaze, whisk together the powdered sugar, cream, maple flavoring, and salt until smooth, adding more cream or milk if needed. Drizzle over the warm scones.