- Preheat the oven to 375°F (190 °C) and line a baking tray with parchment paper.
- In a large bowl, stir the flour, cornmeal, sugar, baking powder and salt together. Cut in the butter (with a pastry cutter, two knives or even your fingers) until a rough, crumbly texture.
- Whisk the milk, maple syrup, egg and vanilla bean paste (or vanilla seeds) together and add this all at once to the flour mixture and blend just until the dough starts to come together, but there are still dry pieces. Turn this out onto a clean work surface and bring the dough together with floured hands, flattening and folding the dough in half a few times (this builds in flakiness). Shape the dough into two discs and cut each into six scone wedges. Brush the tops of the scones with milk and bake for 18-20 minutes until they are a light brown on top. Allow the scones to cool completely before glazing.
- For the glaze, whisk the icing sugar, milk and vanilla bean paste (or extract) together and drizzle this over the cooled scones, allowing them to set for an hour.
Scones are best enjoyed the day they are baked, but the dough can be frozen and then baked as needed.