Glaze Ingredients:
-Preheat your oven to 425 degrees. Line a baking sheet with parchment.
-In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda,
salt, cinnamon and zest.
-Use a pastry blender to cut in the butter until the mixture resembles course crumbs.
Or alternatively, grate the cold butter into the dry ingredients and use two knives to
criss-cross and mix in until it resembles course crumbs.
-Whisk the egg and buttermilk together. Pour into the bowl with the flour mixture
and stir just until combined.
-Turn the dough onto the parchment-lined baking sheet and pat into a circle (about
8" in diameter). Cut into 8 wedges; separate the wedges so that they are not
touching--they will need room to expand as they bake.
-Bake for 14 to 16 minutes, until the edges are starting to turn golden brown and the
centers are not gooey when poked with a toothpick.
Make the glaze:
-In a small bowl, whisk together the confectioners sugar and 2 tablespoons of orange
juice. Add more orange juice (1 teaspoon at a time) as needed, until the glaze is of
drizzling consistency. Drizzle the glaze over the warm scones.