Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicon baking mat.

In a small bowl, whisk together milk and egg. Set aside.

With a sharp knife, split vanilla beans down the middle the long way. Use the back of the knife to scrape the seeds out of the pod and add to the milk mixture. Stir well to combine. Put milk mixture in the refrigerator while preparing the dry ingredients.

In a large bowl, whisk together flour, xanthan gum, baking powder, salt and sugar. Cut the butter into the flour mixture using a pastry cutter until the butter is about the size of small peas. Mix in the milk mixture until the flour is moistened and a dough forms. Use your hands to knead the dough about 10 times in the bowl.

Turn the dough out onto a floured cutting board. Cover with plastic wrap and use a rolling pin to roll the dough out until it is about 1/2 and inch thick. Use 2 inch cookie cutters to cut out the scones or use a pizza wheel or sharp knife to cut.

Place scones on the prepared baking sheet and bake 10 minutes or until done. Baking times may vary depending on the size of the scone. If you cut them into 8 large triangles, they will take closer to 20 minutes. Let scones cool on the baking pan for a few minutes before removing to a wire rack.

While the scones are cooling prepare the glaze. Mix the powdered sugar and tea together in a bowl until you reach the desired consistency. Add more tea for a thinner glaze. If your glaze becomes too thin, add more powdered sugar to thicken it.

Use a spoon to spread the glaze onto the cooled scones. The scones can still be slightly warm when you glaze them but the glaze will just take longer to set and may run more. Serve and enjoy!