Orange Scones

1. Line a baking sheet with parchment paper. In a large bowl, whisk flour, sugar, baking powder, and salt together. 

2. Toss frozen, grated butter into the flour mixture and mix with a pastry cutter or hands until it resembles coarse crumbs. 

3. In a small bowl, whisk together heavy cream, vanilla, egg, orange zest, and orange juice. 

4. Make a small well in the dry ingredients, pour in the wet mixture, and gently mix with a fork until a shaggy dough forms. 

5. Turn the dough onto a parchment-lined surface, shaping it into a disc about ½–¾ inch thick. 

6. Using a bench scraper or large knife, cut the disc in half, then quarters, then again to make 8 scones. 

7. Separate the scones slightly and place them in the freezer or fridge for 10-30 minutes. 

8. Preheat the oven to 400°F (204°C) and bake the scones for 13-15 minutes until lightly golden brown. Remove to a rack to cool completely. 

9. In a bowl, mix powdered sugar, orange zest, melted butter, vanilla, and enough orange juice to make a smooth glaze. 

10. Once scones are cool, dip the tops into the glaze and return them to the rack to set. 

11. Store in an airtight container for up to 5 days or freeze for longer storage.