Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a food processor or stand mixer, combine the flour, baking powder, cardamom, allspice, cinnamon, sugar, and sea salt. Add the cold butter pieces and pulse (or mix on low speed) until the mixture looks like coarse crumbs.

Transfer the mixture to a large bowl (or keep it in the mixer bowl). Gently fold in the diced apples. Pour in the heavy cream and stir with a spatula until the dough just begins to come together—it may look crumbly, but it will bind in the next step.

Turn the dough out onto a lightly floured surface. Knead briefly, about 5–10 seconds, until it forms a cohesive ball.

Shape the dough into a round disk about ¾ inch thick and 7–8 inches across. Slice into 8 equal wedges.

Place the wedges on the prepared baking sheet and refrigerate for 15 minutes. Brush the tops with the reserved heavy cream.

Bake for 15–18 minutes, or until the scones are golden and set. Allow to cool slightly before drizzling with the maple cinnamon glaze.