Add the granulated sugar to a large bowl. Zest an orange onto the sugar (reserve the orange for scone glaze). Use your fingers to rub the zest into the sugar. This will release orange oils into the sugar, giving a vibrant orange flavor to your scones.

Add the flour, baking powder and salt to the orange sugar and whisk to combine.

Add the butter cubes and toss to coat in flour mixture. Use your fingers, or a pastry blender, to work the butter into the flour until it is the size of small peas.

Make a well in the center of the mixture and add the buttermilk and egg. Use a dough whisk or fork to gently stir the mixture into a shaggy dough. (It’s OK if there loose floury bits at the bottom of the bowl.)

Dump the dough onto a lightly floured surface and pat it into a ½ inch thick rectangle. Fold the dough in half then pat it into a rectangle again and fold it one more time. Pat the dough into a one inch thick circle. Using a sharp knife, or a bench scraper, divide dough into 8 triangles.

Transfer the triangles to a large baking sheet lined with parchment paper and place in the freezer for 10 minutes, or the refrigerator for 20 minutes, while you preheat the oven to 400°F.

Remove the scones from the freezer and brush the tops of the scones with an egg wash and sprinkle with more granulated sugar or coarse sugar.

Bake for 20 to 22 minutes, until the tops are golden brown. Allow the scones to cool for 15 minutes.

While the scones are baking, make the glaze. Juice the orange. Place the powdered sugar, 1 tablespoon of orange juice, and a pinch of salt to a bowl. Whisk until smooth, adding more juice as needed to make a thick, but pourable glaze.

Let the scones cool for about 15 minutes, then drizzle or brush the glaze over the scones. Enjoy!