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

In a mixing bowl, add orange zest and granulated sugar. Use your fingers to rub the zest into the sugar to release the orange oils.

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

Using a pastry cutter to cut the butter into pea-sized crumbs.

In a bowl, use a fork to whisk the cream, vanilla, and egg. Make a well and pour the cream mixture into it.

Stir with a fork until combined.

Tip onto a lightly floured surface. Fold it over once, then gently press it into a ball. Flatten it into an 8 inch/20cm disc. 

Cut into 8 pieces. Place them on a plate and refrigerate  while the oven is preheated. 

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

Brush the tops of the scones with a little cream and an sprinkle of granulated sugar.

Bake for 18-20 minutes. Let them cool for 10 minutes before glazing