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, egg 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.