Roast walnuts until fragrant and lightly brown. In a bowl add the walnuts and toss in the brown sugar to coat. Cool.Using a food grinder or a pastic bag; grind or smash walnuts into tiny peices. Set aside
Preheat oven 400F. Sift flour, baking powder, cinnamon, nutmeg, ginger and sugar. Using a pastry blender, cut in cold butter with flour. The mixture should look like coarse crumbs.
Make a well in the flour and pour in heavy cream and maple extract. Fold everything together just to incorporate. Do not over work the dough.
Fold in 1/2 cup of the walnuts. Turn out onto a baking pan lined with parchment paper. Shape into a 8 inch cirlce about 1/4 inch thick.
Cut dough into 8 wedges. Separate wedges about two inches apart. Brush scones with cream. Pake in oven for 15-18 minutes or until light golden. Do not over bake. Let scones cool for at least 20 minutes before applying the glaze.
FOR GLAZE. Sift powder sugar in a microwave bowl. Stir in maple syrup,and cinnamon until smooth. Add vanilla and butter.
Add more maple syrup to your taste.
Microwave on high for 30 seconds. Whisk to smooth out lumps. Add the remaining roasted walnuts. Add more cream, if necessary to desire consistancey.