Cup of Yum
1. Preheat oven to 400˚F (200˚C) and line a large baking sheet with parchment or lightly grease.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and orange zest.
3. Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
4. Mix in the egg, cream, and vanilla bean paste until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
5. Either shape the scones into squares or wedges.

To Make Square-Shaped Scones:

Cup of Yum
1. Place the dough on a lightly floured surface and press into a square about 3/4 inches (2 centimeters) thick.
2. Use a sharp knife to cut the square into thirds, then the other way into thirds to make 9 equal squares.

To Make Wedges:

1. Place the dough on a lightly floured surface and divide in half. Press each half into a disc about 3/4 inches (2 centimeters) thick.
2. Cut each disc into 4 equal slices to make 8 scones in all.

To Bake the Scones:

1. Place the cut scones on the prepared baking sheet, about 1/2 inch (1.25 centimeters) apart.
2. Brush the tops with cream, then bake in the preheated oven until puffed and golden, 12-15 minutes.
3. Allow to cool on the pan 5 minutes before removing to wire rack.

To Make the Glaze:

1. In a small bowl, whisk together the powdered sugar, orange juice, milk, and vanilla bean paste. If too thin, add a little more powdered sugar. If too thick, add a little more milk or orange juice.
2. Drizzle the glaze over the cooled scones or dip the top of each scone into the glaze. Allow to set and serve within a day.