Preheat the oven to 400 degrees F.

In a small bowl, whisk together the milk, egg, almond extract and the seeds of 1/2 a vanilla bean. Set aside.

In a large bowl, combine the dry ingredients (flour through salt). Cut in the butter with a pastry cutter, or if you don't have one, your fingers. The dough will resemble coarse crumbs.

Slowly add 3/4 of the egg mixture to the dry mixture and stir gently to combine. Continue adding egg mixture, a tablespoon at a time, just until the dough holds together. If you add too much liquid, the result will be more like muffins than scones. I used all but a tablespoon or two of the liquid.

Turn the dough out onto a lightly floured surface. Roll out until about 1″ thick. Cut out small circles and place them on a parchment paper lined baking sheet. Bake for 12-15 minutes or until nicely browned. Let cool on a cooling rack.

Meanwhile, prepare the glaze by mixing powdered sugar, milk & the seeds in the other half of the vanilla bean together. Add more milk or sugar to make it thinner or thicker. Drizzle the glaze on scones and enjoy!