Vanilla Bean Cream Cheese Scones

Preheat oven to 350 degrees F and line 2 large baking sheets with parchment or lightly grease.

In a small bowl, scrape seeds from vanilla bean into heavy cream. Whisk together and let sit for at least 15 minutes.

In a large bowl, combine flour, sugar, baking powder, and salt. Slice the butter into pieces. Using a dough blender, forks, or your fingers, cut in the butter until the texture of the dough is coarse and no pieces are larger than a pea.

Gently fold in the vanilla cream and egg just until dough comes together. Divide the dough into 4 equal pieces.

In a small bowl, scrape seeds from vanilla bean and combine with room temperature cream cheese.

On a floured surface, gently press one piece of dough into a circle until it is 1/2 inch thick. Cover with 1/2 of the cream cheese mixture. Gently top with another piece of dough and pat down just enough to seal. Cut the dough into 8 equal slices and place on baking sheet. Repeat with remaining dough and cream cheese.

Bake in preheated oven until barely golden, about 20 minutes. Let cool on baking sheet about 15 minutes before removing to wire rack.

In a medium bowl, whisk together powdered sugar, milk, and seeds from vanilla bean. If too runny, add more powdered sugar. If too thick, add a little milk.

Once the scones have thoroughly cooled, drizzle or dunk in the glaze.

Serve immediately.

Adapted from A Turtle's Life for Me