In a large bowl whisk together the flour, sugar, baking powder, salt, gingerbread spice, and nutmeg.
Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl whisk with a fork the heavy cream, buttermilk, and vanilla until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form it into an 8-inch disk about 1”(2.5cm) thick, cover it with plastic wrap, and refrigerate it for 30 minutes.
After 30 minutes, use a round cookie, or biscuit, cutter tocut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes while you heat the oven.
While the scones are chilling, preheat the oven to 375º F(190º C).
Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
Prepare the vanilla glaze: Mix the ingredients in a small bowl until smooth.
Drizzle glaze over scones and serve.