To Prepare the Vanilla Bean Scones

1. Preheat the oven to 375 degrees.
2. Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds inside.
3. In a large mixing bowl, stir together the flour, granulated sugar, baking powder, salt, and vanilla seeds. With a pastry cutter, two butter knives, or your fingers, cut the cold butter into the flour mixture. Keep going until the mixture resembles crumbs.
4. Mix the cream with the egg in a large, spouted measuring cup. Pour the cream in slowly while gently stirring the dry ingredients with a fork just until it comes together.
5. Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Cut dough in half and stack one half on top of the other, press back into a rough rectangle. Repeat this process one more time. The stacking process creates perfect, flaky layers. I do this same trick when I make biscuits.
6. Use your hands or a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Then cut the rectangle into 12 squares/rectangles.
7. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment lined cookie sheet and bake for 17 minutes. The bottoms will just be getting golden, but the tops should still be quite pale.
8. Allow to cool completely before glazing.

To Prepare the Vanilla Bean Glaze

1. Split the vanilla bean in half lengthwise and scrape out the seeds.

2. Mix the powdered sugar, vanilla seeds, and milk in a large bowl, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth and pourable.

3. One at a time, carefully dunk each cooled scone in the glaze, turning it over to coat completely. (Your hands are the best tools for this. It's messy, but so much easier than anything else I've tried. So wash your hands and roll up your sleeves.)

4. Once dunked, transfer to parchment paper. I do this in two steps, because as they sit the glaze will pool up a little. So after about 20 minutes, I carefully transfer the glazed scones to a fresh sheet of parchment so I don't end up with a thick bottom layer of glaze when they set completely.
5. Alternatively, you can just dip the tops, or you can use a spoon to zig-zag the glaze over the tops. I go for the total submersion method.
6. Enjoy! The vanilla beans really do make these so special. I hope you love them.