6 tablespoons cold unsalted butter, cut into small chunks
1/3 cup freshly squeezed orange juice
1/4 cup sour cream
1 tablespoon milk
Preheat oven to 400. In a large mixing bowl, whisk flour, baking powder, sugar, salt and orange zest. Add the butter using a pastry tool, or you can use your hands, mix until the mixture is crumbly with pea-sized chunks. Stir in the orange juice, 1 egg and sour cream until just blended. Do not over mix or it will result in tough scones. Form dough into a ball on a cookie sheet lined with parchment paper. Pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces. Whisk together the remaining egg and milk then brush over the top of the scones. Let scones rest for 10 minutes before baking.
Bake for 12 minutes or until the tops are lightly browned. Cool until room temperature before glazing.
3/4 cup powdered sugar
1-1/2-2 tablespoon orange juice
zest from 1 orange
In a small bowl, combine powdered sugar and orange juice until smooth. If too thick, add more orange juice until it is smooth. Drizzle lightly over scones.