In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, and ground cardamom until well combined.

Add the vibrant orange zest to the dry mixture, ensuring that it’s evenly distributed throughout.

Retrieve the frozen unsalted butter and use a box grater to grate it directly into the flour mixture.

In a separate bowl, combine the cold heavy cream and pure vanilla extract, then gradually pour into the dry ingredients while gently stirring.

Transfer the slightly sticky dough onto a floured surface and gently knead to bring it together.

Shape the dough into an 8-inch circle, about 1-inch thick, and cut into 8 wedges.

Place the wedges on a parchment-lined baking sheet and cover with plastic wrap. Chill in the refrigerator for at least 1 hour.

Preheat your oven to 400°F (200°C) while the dough chills.

Remove the scones from the refrigerator and brush the tops lightly with an egg wash.

Bake for 15 minutes, or until golden brown and set.

Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.

In a mixing bowl, whisk together the powdered sugar, orange juice, lemon juice, and adjust with cream or milk.

Generously drizzle the glaze over the cooled scones and allow it to set before serving.