Found this recipe on Rumbly in My Tumbly.
2 cups all purpose flour (sifted)
1 1/2 tsp baking powder
1/3 tsp salt
1/2 cup unsalted butter (room temperature)
1/3 cup sugar
1/2 vanilla bean or 2 tsp vanilla extract
1/2 cup milk
Vanilla Bean Glaze
2 cups confectioner's sugar (sifted)
4 TBsp milk
2 tsp vanilla extract (use clear vanilla extract if you want a white glaze, if using brown vanilla glaze will be cream/off white color)
1/2 vanilla bean (use the other half from earlier)
How to make them:
Preheat oven to 400 degrees.
Line baking sheets with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
Cut the vanilla bean in half lengthwise and scrape the seeds out with a small, sharp knife.
Add the seeds to the sugar mixture and beat to incorporate.
Mix in half of the flour, followed by the milk.
Stir in remaining flour mixture until dough comes together into a firm, slightly sticky mass.
Divide the dough into 5 equal pieces and roll into tennis-sized balls.
Place on a lightly floured surface and flatten each ball into a disc about 1/2-3/4 inch thick.
After all balls have been flattened, cut each into quarters and arrange on prepared baking sheet.
Bake for 11-15 minutes, until scones are light golden brown at the edges.
Cool on a wire rack before glazing.
In a large bowl of an electric mixer, beat together the sifted confectioner's sugar, milk, vanilla extract, and the seeds from the other half of the vanilla bean.
Mix glaze until it is very smooth and has a pourable consistency.
Add a few extra Tablespoons of confectioner's sugar if it is too thin and an extra Tablespoon of milk if it is too thick.
Pour over cooled scones and Enjoy!