To make the Scones:

1. Whisk the crème fraîche, cream, vanilla seeds, vanilla extract, and egg in a large, spouted measuring cup and set aside.
2. In a large mixing bowl, stir together the flour, granulated sugar, baking powder, and salt. Add grated butter and stir to combine.
3. Add berries to flour and butter mixture and toss gently to evenly disperse.
4. Pour the cream mixture into the flour mixture slowly while gently stirring with a fork just until it comes together. It's ok if there are a few dryer patches of dough, but if you have a lot of dry flour, add a bit more cream about a tablespoon at a time as you keep stirring until you have a mostly moist, cohesive dough.
5. Turn the dough onto a floured surface and lightly press it together until it forms a fat rectangle. Cut dough in half and stack one half on top of the other. Press back into original shape. Repeat this process two more times. The stacking process creates perfect, flaky layers. 
6. Use your hands or a rolling pin to roll into a rectangle about 1 1/2 inches thick.
7. Cut into 9-12 even pieces. You could also cut rounds with a biscuit cutter if you prefer.
8. Place cut scones onto a parchment lined baking sheet about 1.5-2 inches apart. I was able to get all of mine onto a standard half sheet pan. They will spread ever so slightly.
9. Brush tops with cream and sprinkle with coarse or granulated sugar. 
10. Place pan in freezer for at least 30 minutes before baking. *see make ahead option in notes
11. When you're ready to bake, preheat oven to 400 degrees F.
12. Bake scones for 25-35 minutes until tops are crackled and golden brown and dough is cooked through. If baking from overnight frozen, you'll definitely need the longer baking time. 
13. Allow to cool completely before glazing but be sure to enjoy one hot from the oven!

Vanilla Bean Crème Fraîche Glaze

While scones are baking, make the glaze by combining all glaze ingredients in a bowl or spouted measuring cup. Whisk to combine. You should have a not too thick, not too thin, pourable consistency that won't all just slither off the scones. I describe it as the consistency of cool honey.

Drizzle glaze over cooled scones and dig in!