2 cups all-purpose flour
1/3 cup sugar
1 Tbsp baking powder
1/2 teaspoon salt
1 Tbsp orange zest, about the zest of 1 large Bermuda orange
1/2 cup cubed butter, cold
1 large egg
1/4 cup sour cream
1/4 cup heavy cream, plus more for brushing
1/2 tsp vanilla extract


For the Glaze
3 tbsp butter, melted
1-1 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 tbsp freshly squeezed orange juice from Bermuda oranges
1 tsp orange zest (optional–it makes the glaze extra orange-flavored!)

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking oil).
Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.
In a small bowl, egg, sour cream, heavy cream, and vanilla extract. Mix with dry ingredients, and stir until just combined.
Turn the dough out onto a floured surface, and pat into a 1″ thick circle. Cut into 8 triangles.
Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar.
Pour the glaze over the scones and enjoy!