Line a baking sheet with parchment paper, or a non-stick silicone mat and set aside.
Grate the butter and place it in the freezer so it is very cold when you add it to the scones.
In a small bowl, whisk together the eggs, cream, and vanilla until well combined. Set aside.
In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the frozen, grated butter, and toss until the butter is coated in the flour mixture.
Add the egg mixture to the dry ingredients and stir until it just starts to come together. Knead the dough lightly in the bowl to bring everything together into a ball, but try not to over-work the dough.
Transfer the dough to the prepared baking sheet and form it into two 6-inch circles.
Place the dough in the freezer to chill for 20 minutes, and preheat the oven to 425°F.
Take the dough from the freezer and cut each circle into 8 wedges with a sharp knife. Spread the pieces out a bit if you like. If you prefer the edges of your scones to stay soft, you can left them together. Spreading them out gives you crisper edges.
Bake the scones for 13-14 minutes, or until they are lightly browned. Remove to a wire rack to cool.
Whisk together the powdered sugar, vanilla, and milk. Dip the cooled scones in the glaze, allowing the excess to drip off, or drizzle the glaze over top of the scones. Allow the glaze to harden.
Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.