3oranges(zested and juiced, divided, should yield approx ½ cup juice total (NOTE 1))
2 ¼cupscake flour
Grate the butter in a mixing bowl and freeze while prepping the rest of the ingredients. (Note 2)
Zest and juice the oranges. Set aside.
Remove the butter from the freezer. Add the flour, sugar, baking powder, salt, and half of the orange zest. Using a fork, toss the ingredients to combine.
Add the heavy cream and ¼ cup of the orange juice (for one cup total liquid). Stir until dough comes together. Turn dough out onto a lightly floured board. Form the dough into a circle one inch thick. Cut into 6 equal pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
Preheat the oven to 400 degrees. Bake the scones for 15-20 minutes until lightly browned. Let cool.
For the icing, in a small bowl, combine the melted butter, powdered sugar, remaining orange zest, and enough orange juice to achieve desired consistency. Approx. ¼ cup will yield a drizzling consistency.
Use half of the orange zest in the scone dough. Reserve the other half for the glaze. Similarly, ¼ cup of the orange juice will be used in the dough. Approx. ¼ cup will be used to make the glaze.
Alternatively, cut the butter into cubes and, using a pastry cutter, cut the butter into the flour until the mixture resembles pea-sized crumbs.
Store in an airtight container for 2-3 days. The scones are best eaten in 1-2 days.