Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk together the flour, sugar, baking powder and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. Bake for 8-10 minutes until just golden. Cool before frosting

To make the frosting: Whisk powdered sugar, vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. (I made mine thinner, so I could dip the scones in it.) Frost cooled scones with a knife or dip them upside down in the frosting. Let it harden, then serve.

Store in an airtight container for up to 3 days or freeze for up to one month.