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1
Adjust your oven rack to lower-middle position and preheat oven to 400F.
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2
Line a baking sheet with parchment paper.
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3
In a large bowl, combine sugar and Orange zest; mixing with your fingertips until the sugar is moistened and fragrant.
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4
In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
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5
Then add this to the moistened sugar and mix until combined.
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6
Grate frozen butter into flour mixture on the large holes of a box greater; use your fingers to work in the butter until the mixture resembles coarse meal.
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7
In a small bowl, whisk the sour cream and egg until smooth.
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8
Using a fork, stir in sour cream mixture into flour mixture until large dough clumps form.
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9
Use your hands to press dough against the bowl into a ball.
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10
The dough will be sticky at first, but as you keep pressing, the dough will come together.
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11
Just be careful not to overwork the dough.
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12
Place dough on a lightly floured surface and pat into a 7 in circle about 3/4 inch thick.
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13
Use a sharp knife to cut into 8 triangles; place on a prepared baking sheet, about 1 inch apart.
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14
Bake until golden, about 15-17 minutes.
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15
Cool for 10 minutes and prepare the glaze.
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16
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners sugar, vanilla and Orange juice.
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17
Whisk until smooth.
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18
Dip the top of the scones into the glaze and allow the glaze to harden.
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19
You can either leave them as is or double dip them.
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20
When I made dipped mine once it left a thick glaze on top so I didn't have to double dip mine.
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21
These scones store well in an airtight container for up to 2 days.
