Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Gently fold in the orange zest to evenly distribute the citrus flavor throughout the mixture.
5. In a separate bowl, whisk together the freshly squeezed orange juice, heavy cream, and beaten egg until well combined.
6. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense scones.
7. Transfer the dough onto a lightly floured surface. With clean hands, gently knead the dough a few times until it comes together. Avoid excessive handling.
8. Shape the dough into a circle about 1-inch thick. Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges or rounds.
9. Place the scones onto the prepared baking sheet, ensuring they have space to rise.
10. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11. Remove from the oven and let the scones cool on a wire rack. Once cooled, dust with powdered sugar before serving.