Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat and set aside.
• In a large bowl, whisk together 4 cups all-purpose flour, ¼ cup sugar, 2 tablespoons baking powder, 2 teaspoons kosher salt, 1 teaspoon ground cardamom, and 1 tablespoon grated orange zest until evenly combined.
• Using the large holes of a box grater, grate the ¾ pound cold unsalted butter (preferably frozen solid) directly into the dry ingredients, working one piece at a time. Stir the mixture frequently so the butter shavings are evenly distributed. Work quickly to keep the butter cold.
• In a separate bowl, lightly beat the 4 eggs, then whisk in 1 cup cold heavy cream until combined.
• With a sturdy spoon, slowly pour the egg-and-cream mixture into the bowl with the butter-flour mixture while stirring. Stir just until the dough comes together; it should be sticky and not overworked.
• Lightly flour a clean work surface and your hands. Turn the dough out onto the floured surface and gently knead or fold it into a rough ball—do not overwork. Pat or roll the dough to a uniform ¾-inch thickness, turning and flouring the surface as needed to prevent sticking.
• Dip a 3-inch round cookie cutter into flour and cut out rounds from the dough. Place the rounds on the prepared baking sheet, leaving space between them (you can bake about 8–9 scones per sheet, depending on size). Reroll scraps and repeat until all dough is used.
• Make the egg wash by beating 1 egg with 2 tablespoons water. Brush the tops of the scones with the egg wash and sprinkle lightly with additional granulated sugar.
• Bake the scones at 400°F for 20–22 minutes, or until golden on top. Remove from the oven and let cool on the baking sheet for 15 minutes.
• While the scones cool, prepare the glaze: in a medium bowl whisk together ½ cup plus 2 tablespoons confectioners' sugar, ¾ teaspoon ground cardamom, and 4 teaspoons freshly squeezed orange juice until smooth. Adjust whisking until no lumps remain.
• After the scones have cooled for 15 minutes, drizzle the cardamom-orange glaze over the scones.
• Allow the glaze to set briefly before serving. Store leftovers in an airtight container.