In a small bowl, combine cinnamon, cloves, nutmeg, cardamom, allspice, and ginger. Mix well. Store in an airtight container.
Preheat oven to 400 degrees.
In a mixing bowl, combine butter and flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles pea-sized crumbs. Add the sugar, baking powder, salt, and chai seasoning. Mix to combine. Stir in the maple morsels. Add the cream and mix until combined.
Turn dough out onto a pastry board dusted with flour. Shape the dough into a disk approx. 8-9 inches in diameter and ¾ inch thick. Cut into 6-8 equal wedges. Transfer to a parchment-lined baking sheet. Brush the tops with cream.
Bake the scones for 15-20 minutes until set and slightly golden around the edges. Remove from oven and let cool.
In a glass measuring cup or small bowl, combine the powdered sugar, maple extract, and maple syrup. Stir to combine. Add enough cream to yield a consistency perfect for drizzling.
Drizzle icing over the scones. I transferred the icing to a squeeze bottle for better control over the flow of icing, but a spoon can also be used to drizzle the icing. Let the icing set before storing in an airtight container.