Preheat oven to 400°F with a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
In a glass measuring cup, whisk cream, syrup, egg, and extract.
In a large bowl, combine flour, brown sugar, baking powder, and salt. Add the pieces of butter to the flour mixture. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine).
Pour the cream mixture into the flour. Use a rubber spatula or wooden spoon to stir the dough until it starts to come together. Once it’s almost all the way combined, dump the dough onto a floured work surface and knead it a couple of times until it comes together. Pat the dough into a ¾ inch thick circle or rectangle. Cut into 8 pieces (I made triangles).
Place the scones on the baking sheet. Bake for 12-16 minutes, until the bottoms are beginning to brown and the tops are light golden brown. Place the baking sheet on a wire rack to cool completely.