Vanilla Scones

11 Mix the all-purpose flour, salt, baking powder, baking soda, and sugar.
0 Cut the butter into smaller bits and rub the ice cold pieces of butter into the dry ingredients or use a pastry blender - it will look a bit like coarse meal and be crumbly.
1 In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended.
12 Cut the vanilla bean in half and scrape the seeds from the half into the egg mixture. Whisk smooth.
2 Add to the flour mixture and stir with a fork until dough forms a ball. Dough will be sticky.
3 Place the dough onto a silpat lined baking sheet and pat into a disk about 1-inch thick.
4 Cut the dough into wedges with a sharp knife but do not separate the wedges.
5 Sprinkle top with sugar and let the vanilla bean scones stand twenty minutes at room temperature. This helps the gluten relax.
6 Bake for 15 minutes at 400°F  or until golden brown.
Glaze
7 Mix the powdered sugar, 1 teaspoon vanilla extract, and cream until it is a thick glaze.
10 Scrape the other half of the vanilla bean seeds into the glaze if more vanilla flavor is desired. Mix well.
8 Spoon over warm scones.