Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, cinnamon, cardamom, ginger, nutmeg, allspice, cloves, baking powder, and salt.

Grate the frozen butter using the large holes of a box grater directly into the flour mixture. Toss with a fork to coat, then cut in further using a pastry cutter or your fingertips until the mixture resembles coarse meal with some pea-sized butter bits.

In a separate small bowl or measuring cup, whisk together 2/3 cup heavy cream, the egg, and vanilla. Pour this into the flour mixture and stir with a wooden spoon until just combined. Gently fold in the diced pear. If the dough seems too dry and doesn't hold together, add the remaining cream 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat into an 8-inch round disc about 3/4 inch thick. Use a bench scraper or sharp knife to cut into 8 wedges.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra cream and sprinkle with a pinch of sugar if desired. Refrigerate the sheet while the oven preheats, about 15 minutes.

Preheat the oven to 400 degrees F. Let it sit at temperature for 5 minutes after preheating to ensure it's hot.

Bake the chilled scones for 20 to 22 minutes, until the edges are golden brown and the tops are set. Cool on the pan for 5 minutes, then transfer to a wire rack to cool slightly.

While the scones cool, make the glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup, and vanilla. Add the cream or milk and whisk until smooth and drizzle-able. Drizzle over the warm scones. Serve warm or at room temperature.