Step 1 Preheat your oven to 475ºF.

Step 2 In a large mixing bowl, sift the flour and salt together.

Step 3 Add orange zest and mix until evenly incorporated.

Step 4 Make a well in the center of the bowl. Gently pour in the cream and cider, working together until combined. Do not knead this dough as your scones will become tough.

Step 5 Using a lightly floured surface, pat out the mixture to approximately one inch thick, cut into wedges and place onto a lined baking tray.

Step 6 Brush with a little milk or cream, and bake for 12-15 minutes, until light and fluffy.

Step 7 While scones are cooling, mix together orange juice and powdered sugar. Glaze should be thin enough to drizzle but thick enough that it doesn’t run off. If it’s too thin, add some powdered sugar. If it’s too thick, add orange juice.

Step 8 Once scones have completely cooled, drizzle glaze on top and let stand until set.

Best enjoyed on the same day, or within 1-2 days after.