Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter pieces to the flour mixture and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.

Pour in the cold heavy cream and vanilla extract, then stir just until the dough comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the ball into a disc about 3/4-inch thick, then cut into 18 equal wedges.

Place the wedges on the prepared baking sheet and bake for 16 minutes, or until the scones are lightly golden.

While the scones are baking, prepare the glaze by whisking together the powdered sugar, vanilla bean seeds, and milk until smooth.

Once the scones are done, let them cool for a few minutes before drizzling with the vanilla bean glaze.