Preheat oven to 375-degrees. Line a large cookie sheet with parchment paper and set aside.

SCONES: Sift the flour, baking powder, salt, nutmeg and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, maple extract and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared cookie sheet.

TOPPING: In a small bowl, whisk together the egg, cream and maple extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar on top of each scone.

Bake scones in 375-degree oven for 20-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.