Preheat the oven to 425℉. Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, stir together the flour, baking powder, salt, and brown sugar. Using a pastry cutter, cut in the cold butter. Make sure the mixture is coarse with at least pea-sized crumbles.

Take out 2 Tablespoons of the milk and reserve for later. Stir in the vanilla and remaining milk and, using your clean hands, mix the dough until you can form it into a ball. If the dough is too sticky, you can add a bit of flour. Same if it's too dry, add a dash of milk. But don't add too much of either.

On a lightly floured counter, turn the dough over a few times and pat it into a circle, about 11/2 - 2" thick. Place the dough onto the parchment lined baking tray and with a really sharp knife, cut the dough into eight wedges. Pull them apart slightly and brush the tops with the remaining 2 Tablespoons of milk. Then sprinkle brown sugar on top.

Bake scones for 15-20 minutes, or until they are golden around the edges and top. Remove the try from the oven and let the tray cool on a wire rack for a few minutes while you make the glaze.

Sift the confectioner's sugar into a bowl and then whisk in the milk and maple syrup. You can add a bit more sugar if you need to thicken it. Then drizzle the glaze over the scones and serve immediately.