Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Gather all your ingredients and tools. Measure the flour, sugar, baking powder, and spices. Cube the cold butter and set it aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.

Cut the cold butter into the dry flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet mixture into the dry ingredients and stir gently until just combined.

Lightly flour your work surface, turn the dough out onto it, and shape it into a rectangle about 1 inch thick.

In a small bowl, mix the packed brown sugar with the ground cinnamon.

Sprinkle the cinnamon-sugar mixture evenly over the dough, add optional nuts, and roll the dough tightly into a log.

Cut the rolled dough into 8 equal pieces and place them on the prepared baking sheet.

Bake the scones for 15-20 minutes until they are golden brown.

While the scones are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract.

Once the scones are done, let them cool slightly before drizzling the glaze over the tops.