Vanilla Bean Scones

1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and vanilla bean. Add butter and cut in with a pastry cutter until all pieces are about pea-sized or smaller. Add cream, buttermilk, and vanilla and fold in as best as possible. Use hands to finish kneading dough together (this will take some time as the dough will seem too dry at first. However, a bit more liquid can be added if absolutely needed. Be cautious not to overwork dough.)
3. Divide dough in half and flatten each half into a round disc about 3/4" thick on the prepared baking sheet. Freeze for at least an hour before baking.*
4. Preheat oven to 400ºF and line a second baking sheet with parchment paper. Use a knife or pastry bench to cut each round of dough into 8 scones. Spread apart on the two prepared baking sheets and bake in preheated oven for 15-20 minutes, flipping and rotating trays halfway through, until a toothpick inserted into the center of scones comes out clean. Cool completely before glazing.

Vanilla Bean Glaze

1. Add powdered sugar and vanilla bean to melted butter and whisk together until as smooth as possible. Add 2 ounces (4 tablespoons) cream and vanilla extract and whisk in. Add the remaining 1 1/8 ounces (2 tablespoons) cream as needed until glaze is smooth and thick but drizzleable.
2. Spoon glaze over each scone, letting it drip down sides. Serve immediatley or let glaze set a bit more before serving (glaze will not set completely hard).
3. Scones are best eaten freshly baked (see notes), but leftovers can be stored in an airtight container at room temperature.