Slice your 2 vanilla beans lengthwise and scrape the innards of each bean into a medium-sized bowl.
Add half & half to the bean innards. Whisk together and set in fridge while you prepare the dry mix for the scones.
In large bowl, combine flour, granulated sugar, baking powder and salt.
Using a pastry cutter, cut in butter.
Stir in slivered almonds.
Retrieve half & half/vanilla mixtrure from fridge and stir wet ingredients into dry ingredients until dough is moist and clings together.
Lightly flour a surface and break the dough into 4 even parts. Roll each part into a ball and then flatten to ¾" thickness. (See for scone preparation instructions)
Cut each flattened ball of dough into 4 even pieces and place on parchment paper-lined cookie sheet.
Bake on 375F for 12 minutes.
Glaze
While your scones are cooling, whisk together the contents of 1 vanilla bean, 3 cups 10x sugar, and ¼+2Tbsp milk.
Once the scones are cool enough to handle, dunk the top of each scone into your glaze mixture. Return to upright position and allow glaze to cool and harden before serving.