Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla seeds inside. Stir the scrapings into the cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.

Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Continue for a few minutes until the mixture resembles coarse crumbs.

Using a fork, lightly beat the egg into the vanilla cream mixture. Pour onto the flour mixture; stir gently with a fork just until it comes together. (If you're having trouble combining, use clean hands to help.)

Put dough onto a lightly floured surface and press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment paper lined cookie sheet and bake for 15-18 minutes (until edges and bottom are a light golden brown). Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

While scones are cooling begin making the glaze.

Split one vanilla bean in half lengthwise and scrape out the seeds. Stir vanilla bean seeds into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over, if desired. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed. Enjoy!