Raspberry Vanilla Bean Scones / Jill Silverman Hough

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 vanilla bean, split and scraped (see notes)
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 1/3 cup plain yogurt
• 1/2 cup fresh raspberries
• For the icing
• About 1 cup powdered sugar
• 1 large egg white (see notes)
• 1 vanilla bean, split and scraped