SCONES: Sift the flour, baking powder, salt, nutmeg and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, vanilla bean paste and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared cookie sheet.

TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Refrigerate scones for 1-hour before baking for ultimate flakiness.

Once scones have chilled, preheat oven to 375-degrees. Bake scones in 375-degree oven for 20-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling. Once scones have cooled completely, prepare the glaze.

VANILLA BEAN GLAZE: In a medium sized bowl, add the melted butter, powdered sugar, hot water, vanilla bean paste, corn syrup and salt. Mix until ingredients are combined. Add additional amounts of powdered sugar to thicken the consistency or additional water to thin it out. You want the glaze to be thick enough that it won't run off the top of the scones. The glaze will harden as it cools. Top each scone with a tablespoon of glaze. Allow glaze to set before storing in an airtight container.