Line a large cookie sheet with parchment paper.
In a large bowl, mix the flour, sugars, baking powder, salt and ground ginger.
Chop the candied ginger into small pieces and set a side.
In a large measuring cup, mix the egg and heavy cream until fully incorporated, place the cup in the refrigerator.
Cut the butter into small pieces and add it to the flour. Using a fork or a pastry knife cut the butter into the flour mixture until the flour is fully coated with the butter and the flour resembles wet sand.
Add the chopped pecans and chopped candied ginger and mix to distribute.
Slowly add the heavy cream 1/4 cup at a time and stop to mix the dough. Once the dough forms a ball that is barley moist, stop adding the heavy cream. You may not need to add the full amount.
Shape the dough into a 6" square and 3/4" thick. Cut the dough in the middle vertical way and horizontal way, you will have 4 squares. Cut each square from corner to corner diagonally to form triangles.
Place the pan with the scones on it in the refrigerator, or freezer and heat the oven to 375F.
Once ready to bake, brush the scones with any of the cream leftovers you might have and bake for 15-18 minutes. The scones are ready when the bottom is golden brown and the top is lightly golden.
In a medium bowl place the powdered sugar and add the maple, stir to mix. If the mix does not form a smooth icing add the milk and stir a gain.
Using a spoon drizzle the icing on the scones after reaching room temperature.