For a belgian ale, bottle conditioning, or refermenting in bottle, as they call it, should work just fine. There aren't a ton of hop and malt flavors in most belgian ales that need mellowing/blending for bulk aging..IMO. I am doing a 1.104 strong belgian, I am going 4 weeks primary and straight to bottle with fresh yeast. Same for my tripel. I will then store the bottles at 70 for as long as I can take it.
For strong scotch, I think a long, cool, lager like, secondary period is actually one of the defining elements of the style, smooth, blended malt flavor.
I think these styles work well with extended secondary to let the complex malt and hop flavors blend...YMMV
Barley Wine
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Strong Ale
Strong Scotch Ale
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