Preheat oven to 350 degrees.
In a large food processor add Sift flour, sugar, baking powder, and salt. Pulse a few times to combine. Cut cold butter into pats, then add to the flour mixture in the food processor. Pulse until the butter in cut into the flour.
Mix vanilla cream with egg, then combine with flour mixture; pulse food processor until it comes together.
Turn dough onto a floured surface and divid into 3 equal portions. Using your hands Lightly press each portion and form into three circles about 1/2 inch thick. Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth. You’ll want consistency to be thin enough (but not too thin) to dunk top of scone into glaze and then let excess drip off.
One at a time, carefully dunk top of each cooled scone in the glaze. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won’t stick together. ENJOY!
Makes 24 scones