Step 1

For Orange Scones

Step 2

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

Step 3

Toss frozen, grated butter into flour mixture and using a pastry cutter or your hands quickly mix until it resembles coarse crumbs.

Step 4

In a small bowl or measuring cup, whisk together the heavy cream, vanilla bean paste, egg, orange zest and a splash of orange juice. Make a small well in the center of the dry ingredients and pour in the egg mixture. Gently mix together with a fork until the dough just comes together, forming a shaggy dough.

Step 5

Turn out the dough onto a parchment lined cookie sheet, using the parchment to quickly form the dough into disc, about 1/2 - 3/4 inch thick. If the dough is really dry, add a little splash of orange juice or heavy

Step 6

Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half; making 8 large scones (see below for mini scones).

Step 7

Separate scones barely away from the other, closer to one another will yield a more even raised scone, further apart they will appear more rustic. Freeze or refrigerate scones to firm the butter back up for about 10 minutes, now is a great time to preheat the oven to 400 degrees F.

Step 8

Bake scones until lightly golden brown on the bottom, about 13-15 minutes, 13 will be softer, 15 more firm. Remove to a rack to cool completely.

Step 9

Glaze

Step 10

In a wide bowl mix together the powdered sugar, orange zest, melted butter, vanilla bean paste and the orange juice; whisk until smooth. Once scones are cool, one at a time, carefully pick up and dip scone top into the orange glaze to coat, then return to the rack to set the glaze.

Step 11

Store scones on counter in airtight container up to 5 days, or wrap individually and place in a pretty covered cake stand. Scones may also be frozen 3-4 months wrapped well.