To make the scones: Line a large baking sheet with parchment.
Cut butter into small cubes and place in freezer for 10 minutes.
In a large bowl, mix flour, sugar, baking powder, salt, cinnamon, ground ginger and ground nutmeg. Cut in butter, using a pastry blender, a fork, or your fingers. Stir in chopped apple and pecans.
In a small bowl, whisk eggs and vanilla extract, and gently stir into flour mixture. Add ¼ cup cream to form a dough that is just barely wet enough to stick together into a ball.
Use more cream as needed to make the dough wet. Don't overmix.
Place the dough on a floured surface, and shape into a 20cm square about 2cm thick. Cut the square into four 10cm squares. Take one of the squares, and slice it into four smaller squares; then slice each one into a triangle.
Repeat with the remaining 10cm squares. You should have a total of 32 scones. (If you have trouble visualising this, draw it out on a piece of paper; you may use a pizza cutter to cut the squares.
Another method: Scoop about ¼ of the dough up with your hand, place on floured surface, shape into a 10cm square, and cut into eight triangles.) Place baking sheet in the freezer to chill for 30 minutes. Heat oven to 220°C. When scones have chilled, bake for 13 to 16 minutes, or until lightly browned on top. Cool on a wire rack.
To make the glaze: Place icing sugar in a small bowl and add about three tablespoons water to thin; add more water until the sugar has formed a glaze.
Spoon the glaze over the scones and top with chopped pecans. Let set for two to three minutes or until the glaze has set. Serve immediately.