Ingredients

• 1 3/4 c. all-purpose flour, plus more for dusting
• 1/4 c. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. kosher salt
• 4 tbsp. cold salted butter, cut into pieces
• 1/2 c. heavy cream
• 1/2 tsp. vanilla extract
• 1 large egg
• Grated zest of 1 orange
• 1 c. powdered sugar
• 1/4 tsp. vanilla extract
• Grated zest of 1 orange, plus the juice of 1/2 orange

Instructions

1. For the scones: Preheat the oven to 400 ̊. Line a rimmed baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter or 2 butter knives until the mixture resembles coarse crumbs.
2. Whisk the heavy cream, vanilla, egg and orange zest in a medium bowl. Pour the cream mixture into the flour mixture and stir gently with a fork until the dough just comes together. Turn out the dough onto a lightly floured surface and press it together until it forms a rough rectangle. Use a rolling pin to roll out the dough into a 6-by-8-inch rectangle, about 1/2 inch thick. Cut the rectangle in half lengthwise, then quarter crosswise to make 8 pieces. Cut each piece in half diagonally to make 16 triangles. Arrange on the prepared baking sheet.
3. Bake the scones until lightly browned on the bottom, about 15 minutes. Allow to cool for 15 minutes on the baking sheet, then remove to a rack to cool completely.
4. For the glaze: Whisk the powdered sugar, vanilla and orange zest and juice in a medium bowl until smooth. One at a time, carefully dunk the top of each scone in the glaze to coat, then return to the rack and let the glaze set.