• In a large mixing bowl, place flour, salt, sugar and baking powder.
• Cut in cold butter to the flour mixture until it resembles coarse crumbs.
• Add vanilla, vanilla bean paste, and milk together in a separate bowl. Beat together and add to flour bowl.
• Gently mix with a fork until the scones are mixed until just combined. Do not overmix the scones.
• Turn the scone dough into a ball onto a floured countertop. Add flour on top of scones and to the rolling pin.
• Gently roll the scone dough in a circle until the thickness of the dough reaches 1/2" thick.
• Cut the dough in half and then continue cutting triangles until you've cut 12 scones into triangles.
• Bake 14-17 minutes at 425 degrees F. Cook until the top of the scones turn light brown and golden.
• Cool on a wire rack until fully cooled ~20 minutes.

Vanilla Bean Glaze

• Mix milk, vanilla extract, and vanilla bean paste together in a bowl. Add powdered sugar slowly to the milk until the icing is smooth and even.
• Drizzle glaze onto the scones when they are fully cooled.
• Let the glaze dry fully for 20 minutes before storing them in an airtight container.
• Scones will stay good for 3 days at room temperature.
• Best served warm. Heat in the microwave for 15-20 seconds.