Preheat the oven to 425 degrees F (220 degrees C)
Line a baking sheet with silpat or parchment paper.
In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, baking soda and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
In a small bowl, whisk together the egg yolk and the milk. Pour into flour mixture and stir until just combined.
Gently stir in the toasted pecans and the diced apples.
Turn the dough out onto a large lightly floured cutting board or work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 4 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute, then transfer onto wire rack.
TO PREPARE THE GLAZE
In a small bowl, whisk together the powdered sugar, cream and maple syrup until smooth. Spread over the tops of the cooled scones. Top with additional chopped pecans, if desired.