Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.

For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, cardamom, and reserved vanilla bean seeds; pulse until combined. Add cold butter, and pulse until mixture is crumbly.

Transfer dough to a large bowl; fold in 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.

In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.

For vanilla syrup: In a small saucepan, bring sugar, ¼ cup water, and vanilla bean and reserved seeds to a boil over medium high heat. Boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids.

For vanilla bean glaze: In a small bowl, whisk together confectioners’ sugar and Vanilla Syrup until smooth. Drizzle over warm scones.