Instructions:

• Start by gathering all your ingredients. Ensure your butter is frozen and your heavy cream is cold. Zest the orange and set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, ground cardamom, and orange zest until well combined.
• Using a pastry cutter or fork, cut the frozen butter into the dry mixture until it resembles coarse crumbs. Be careful not to overwork the dough; you want to see small pieces of butter throughout.
• In another bowl, whisk together the lightly beaten eggs and cold heavy cream until combined. Pour this mixture into the dry ingredients and stir gently until just combined.
• Turn the dough out onto a floured surface and knead gently just until it holds together. Pat it into a circle about 1-inch thick.
• Using a cookie cutter or sharp knife, cut the dough into wedges or rounds. Place them on the prepared baking sheet, leaving space between each scone.
• Brush the tops of the scones with the egg wash made from the beaten egg and water. Sprinkle a little sugar on top for a sweet crunch.
• Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown. Keep an eye on them to avoid overbaking.
• While the scones are baking, whisk together the confectioners' sugar, ground cardamom, and fresh orange juice in a small bowl until smooth.
• Once the scones are baked, remove them from the oven and let them cool slightly on a wire rack. Drizzle the glaze over the warm scones for a delicious finish.