Preheat oven to 350 degrees.

In a large bowl, sift together the flour, sugar, baking powder, salt, and orange zest.

Add the cubed butter to the mixture. Using a pastry cutter or your fingers, begin to blend the butter with the dry ingredients by breaking up the cubed butter. Continue to work it until the mixture looks like coarse meal and the largest butter pieces are the size of peas.

In a smaller bowl, mix together 1 cup of heavy cream and the egg with a fork until well combined.

With the same fork, make a well in the middle of your dry ingredients. Add in the cream and egg. Begin stirring the wet ingredients into the dry, working from the middle out toward the edges of the bowl until all of the flour is hydrated.

Dump the batter out onto a floured surface and pat it together into a disk. Use a butter knife or bench scraper to divide the dough in half, then form two separate disks. Continue to pat the dough into two  6 inch round circle of an even thickness, about 3/4 of an inch. Use a sharp knife to cut the disk into 8 even triangles. Gently place each triangle onto a cookie sheet lined with parchment.

Bake for 15 minutes or until the scones are golden brown.

To Make the Glaze: Whisk together cream and powdered sugar. The glaze should be thin enough to drizzle, yet thick enough to sit on top of the scones. Allow the scones to cool slightly before drizzling the glaze generously over the scones. I like to go over each scone twice to make sure they have enough!