1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange flower water or orange juice
1 tablespoon orange zest
1 1/3 cups heavy whipping cream (or less based on dough)
additional heavy cream, for brushing on scones
For the Glaze:
1 cup powdered sugar
1 tablespoon orange flower water
1 tablespoon orange juice
1 tsp orange zest
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, salt, and sugar. Sprinkle the orange flower water over the dry ingredients, mix in the orange zest, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick. Brush each circle with heavy cream. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F. Bake the chilled scones for 20-25 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center. Remove the scones from the oven and allow to cool for 10 minutes on the baking sheet. While the scones cool, make the glaze. Mix powered sugar with orange flower water, orange juice and orange zest. Drizzle over scones and serve immediately. If you are making these scones ahead skip the glaze until serving. Store cooled scones airtight at room temperature for several days; freeze for longer storage. To reheat; place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.