1/2 cup sugar + more for topping
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1 stick cold butter + more for topping
3/4 - 1 cup heavy cream
1 teaspoon lemon juice
2 teaspoons orange zest
2 teaspoons lemon zest
Orange Glaze:
1 cup confectioner's sugar
3-4 tablespoons orange juice
1 tablespoon orange zest
coarse sugar for topping optional
Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet. For the scones: Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream, lemon juice, and orange and lemon zests.. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven. Orange Glaze: Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for a few five minutes.