Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
Cool before glazing.
In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!