Scones:

1. It’s very important that all the ingredients are very cold. Place your butter in the freezer for a few hours or even the day before you make the scones.
2. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
3. Mix the milk, sour cream, orange zest, orange juice and vanilla together in a medium bowl. Set this mixture aside in the refrigerator to chill.
4. Mix the dry ingredients – the flour, sugar, baking powder, baking soda and salt in a large bowl until evenly combined.
5. Grate the frozen butter on a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn’t start to melt. You should have separate curls of butter coated in flour.
6. Add the liquid ingredients to the dry ingredients. Mix with a rubber spatula quickly to combine, just until the dough comes together.
7. On a well floured surface, place the dough and sprinkle it with flour on top too.
8. Gently roll it out into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough. If the dough starts to stick to the counter or the rolling pin, add more flour.
9. Place it on a floured plate and chill in the freezer for 5 minutes.
10. On the same well floured surface, roll it out into a 12 inch square again.
11. Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
12. Cut the log in half, then each piece in half again, using the bench scraper or a sharp knife. Then cut the 4 pieces in half diagonally into 4 triangles, to make 8 scones total.
13. Place the scones on the prepared baking sheet and brush the scones with the melted butter.
14. Bake for 15-22 minutes, until the scones are golden brown on the top and bottom.

Making the Glaze and Finishing the Scones:

1. While the scones are baking, make the glaze.
2. Whisk the powdered sugar, buttermilk, orange zest and orange juice in a medium bowl. You can add a bit more orange juice if you want the glaze to be thinner.
3. Apply the glaze to the top of the scones when they are at least partially cooled. You can drizzle the glaze, brush it on with a pastry brush or even smooth it on with a small spoon or butter knife.