Preheat the oven to 350°F. Place the walnut pieces on a dry sheet pan and toast in the oven until lightly browned and fragrant. Set aside to cool.
Place the flour, brown sugar, baking powder, and baking soda in a large bowl. Whisk well to combine.
Add the walnut pieces and candied orange peel to the dry ingredients and toss to coat.
Cut the cold butter into small pieces and add to the bowl. Toss to coat the butter pieces. Working quickly, press the pieces of butter between your fingers to create "leaves" of butter. These leaves will create a lovely flakiness in the scones.
In a measuring cup combine the buttermilk, egg and flavorings. Lightly beat with a fork to break up the egg. Pour the liquid all at once into the dry ingredients. Mix gently just until well combined. Overmixing will result in tough scones.
The dough will be quite wet at this point. Cover the bowl with plastic wrap and refrigerate for 15 minutes. This rest will give the whole wheat flour time to hydrate and absorb the liquid without adding more flour.
Remove the scone dough from the fridge and drop by using a 1/4 cup measure onto a greased or parchment lined baking sheet. Leave at least 2 inches between scones as they will spread a bit. Bake for 16-18 minutes or until lightly browned. Remove the pan to a cooling rack to cool while you make the glaze.
Combine the confectioners sugar, heavy cream and 2 -3 drops of fiori di sicilia until smooth. Add more cream if needed to make a spreadable consistency. Spread the glaze over the slightly warm scones and serve.