(a naked little orange after an encounter with a microplane zester)
2 cups all purpose flour
1/4 cup sugar
1 T baking powder
1/4 t salt
1 T plus 1 t orange zest
1 1/4 cup heavy whipping cream
2 T melted butter
3 T cream cheese
3 T unsalted butter (I use salted because that's what I usually have on hand)
1 T orange zest
1-2 T milk or whipping cream
2 1/2 cups powdered sugar
Transfer wedges to a baking sheet or a baking stone. Brush scones with melted butter. Bake scones until light golden brown, 14-16 minutes. (Sometimes the middle takes a while to get done, so make sure you check them).
While baking, prepare glaze. In a small saucepan, melt butter and cream cheese, stirring often. Add orange zest and stir well. Add half powdered sugar mixture, stir well. Add milk or whipping cream, stir well, then add the rest of the powdered sugar slowly, just until the glaze is the right consistency. It should be a touch on the thick side.
As soon as the scones are done, pull them from the oven. Let them cool for about 10 minutes, and while still on the sheet, coat tops of scones with the glaze. The glaze should melt down and cover the scones down the sides.
These scones are very rich and dense, as you might expect with something made with so much heavy cream, but man are they good. They also keep well if you can manage not eating them all while they're warm.