Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a 2 cup measuring cup measure out one-third cup of cream and add the egg, banana, and vanilla. Whisk until completely blended.
In a large mixing bowl add the flour, brown sugar, baking powder and salt. Whisk to combine.
Add the cubed butter to the flour mixture and stir to cover with flour.
Shingle the butter between your thumb and forefinger to break apart. Take your time and do not smash the butter into too small of pieces. Or use two knives or a pastry cutter to incorporate the butter until the flour mixture resembles coarse sand.
Add the chocolate and nuts to the dry mixture and gently stir to combine.
Add the wet ingredients to the dry. Using a spoon or your hands mix the dough until just incorporated. Don't overmix! The dough will be a bit shaggy. This is a sign of good scones.
Turn the dough onto a piece of parchment paper on your workspace and shape it into a 6-inch circle. It should be about an inch tall and craggy. Cut the scone dough into 8 even triangles. Cut the dough in half and then each half into half and then each quarter into half again.
Put the 8 triangles on a parchment-lined baking sheet about 2 inches apart.
Cool them in the refrigerator for 15-30 minutes.
When the scone dough comes out of the refrigerator, brush them with a little heavy cream and bake for 15-20 minutes. Or until they are golden brown and done inside.
Remove the baked scones from the oven and let them cool on a wire rack.
When they are cooled drizzle with the maple glaze