Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Place the flour, brown sugar, baking soda, cinnamon, and salt in a large bowl and whisk to combine.
Using a pastry blender, cut the butter into the flour mixture until only pea-sized pieces remain.
Add the peanut butter chips.
Stir the cream and egg together in a liquid measuring cup, and add to the dry ingredients.
Stir/knead together until incorporated and the dough forms a ball.
Transfer the dough to the prepared baking sheet and pat to a thickness of about 1 1/2-inches.
Score the dough into six equal wedges, and separate them slightly, leaving about 1-inch in between.
Bake for 25-30 minutes or until set in the centers and lightly golden around the edges.
Stir the powdered sugar, maple syrup, and water together in a small bowl to form a thick glaze.
Spoon the glaze over the scones and top with chopped bacon.