This homemade scone recipe is flaky and buttery, topped with a sweet orange glaze.

In a large mixing bowl, add the orange zest and granulated sugar.

Use your fingers to rub the zest into the sugar to release the orange oils.

Add in the flour, baking powder, cardamom, and salt, and whisk it all together. Chop the cold butter into cubes and add it to the dry ingredients. 

Use a pastry cutter to cut the butter into pea-sized crumbs, ensuring the pieces stay cold and don’t melt into the flour.

In a small bowl, use a fork to gently whisk the cream, vanilla, and egg. Make a well in the middle of the dry ingredients and pour the cream mixture into it.

Stir with a fork until just combined.

Tip the mixture onto a lightly floured surface. Fold it over once or twice if needed, then gently press it into a ball and then flatten it into an 8 inch/20cm disc. 

Cut the dough into 8 equal-sized pieces. Place the pieces onto a plate and refrigerate them while the oven is preheated. 

Preheat the oven to 400°F (200°C) regular oven or 374 °F (180°C) fan-bake. Line a baking tray with parchment paper.

Brush the tops of each scone with a little cream and an optional sprinkle of granulated sugar.

Bake the scones for 18-20 minutes, until risen and browned. Remove them from the oven and let them cool for 10 minutes before glazing