• Preheat oven to 400˚F (200˚C) and line a large baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, sugar, baking powder, salt, and orange zest.
• 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.
• 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.
• Either shape the scones into squares or wedges.

To Make Square-Shaped Scones:

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

To Make Wedges:

• 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.
• Cut each disc into 4 equal slices to make 8 scones in all.

To Bake the Scones:

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

To Make the Glaze:

• 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.
• 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.