Make the scones: In a medium bowl, whisk the cream, brown sugar, maple syrup, and egg together until no lumps remain. Set aside. In a large bowl, whisk the flour, baking powder, and salt together.
Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
Pour the wet ingredients into the flour mixture, add in the walnuts, and stir the mixture together until everything appears moistened. Try your best to not overwork the dough at any point. You should still see little pieces of butter in the dough.
Using a large cookie scoop or an ice cream scoop to portion out ¼-cup mounds of the dough onto prepared baking sheet at least 3-inches apart. You might need to use a spoon to help get the dough out of the scoop. The dough will be sticky and a little wet.
Brush scones with cream, then sprinkle with coarse sugar if desired.
Bake scones for 18 to 23 minutes, rotating pans after 10 minutes, until lightly golden and cooked through. Remove the pans from the oven and let them cool as you make the glaze.
Make the glaze: Melt the butter and maple syrup together In a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar.
Drizzle over the still warm scones and let the glaze set about 5 minutes (if you can wait that long!). Serve & enjoy!
Measure 1 cup (120g) whole walnuts to make 1 cup (113g) choppedHow you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.