In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¼ cup of granulated sugar until fully combined.

Add ½ cup of cold, cubed butter into the dry mixture and blend until it resembles coarse crumbs.

In a separate bowl, mix together ¾ cup of ube halaya, ⅓ cup of heavy cream, and 1 teaspoon of vanilla extract before incorporating them into the flour-butter mixture.

Turn the dough out onto a lightly floured surface and gently knead it just until it comes together. Pat the dough into an 8-inch circle and slice it into 8 wedges.

Place the scone wedges onto a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 15-18 minutes.

Prepare the ube glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of ube halaya, and 2-3 tablespoons of milk until smooth.

Drizzle the glaze over the cooled scones and allow it to set for about 10-15 minutes before serving.