Preheat the oven to 425F.
In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Add the butter and blend it in with a pastry blender, fork or your fingers until well combined, with lumps of butter the size of a pea remaining.
Add the half & half and maple syrup and stir just until the dough comes together. Turn out onto a parchment-lined sheet and pat into a circle an inch thick. Cut into 6-8 wedges and pull them apart on the sheet. If you like, brush them with a little extra milk and sprinkle with sugar.
Bake for 15-20 minutes, until golden. Meanwhile, whisk together the icing sugar, maple syrup and cream, and drizzle it over the warm scones with a fork.