1/2cup (1 stick)cold unsalted butter,cut into pieces
1/2cupcold heavy whipping cream
seeds scraped from one vanilla bean
PREPARE THE SCONES:
Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and whisk to combine. Add the butter to the food processor, and pulse the food processor until the mixture looks like coarse meal. With the food processor running on low speed, stream in the cream and the vanilla extract.
When the dough has gathered itself into a ball, turn off the food processor and divide the dough into three equal portions. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
Bake the scones for 16 to 20 minutes, until set in the centers and slightly golden on the bottoms.
ADD THE GLAZE:
In a small bowl, stir the powdered sugar, vanilla bean seeds, and milk together until smooth. Spread a small amount of glaze on top of each scone.
If you do not have a food processor, use a pastry cutter to combine the dry ingredients with the butter... until a coarse meal is created. Then proceed with the rest of the recipe.