Preheat oven to 425F; line a baking sheet with parchment paper or a silpat liner.
Whisk together the flour, sugar, baking powder, salt, nutmeg, and fenugreek in a medium bowl.
Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Whisk together the cream, maple syrup, and vanilla in a small bowl, and stir it into the flour mixture being careful not to over-mix. (The dough should come together, but not be too wet.)
Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer (or better yet, let it chill overnight in the fridge).
Shape the disk into a square (or as close to a square as you can get it), and then cut it into 2 pieces on the diagonal.
Transfer the scones to the prepared baking sheet, lightly brush the tops with the eggwash (or heavy cream), and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.