Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, kosher salt, ground cardamom, and grated orange zest until well combined.
Grate the cold, frozen butter using a box grater or cut it into small cubes. Add the butter to the flour mixture and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, combine the lightly beaten eggs and cold heavy cream. Stir until just blended.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Cut the dough into triangles or circles using a knife or biscuit cutter.
Place the scones on the prepared baking sheet. Brush the tops with the egg wash made from the beaten egg and water, then sprinkle with additional sugar. Bake in the preheated oven for 18-20 minutes or until golden brown.
While the scones are baking, prepare the glaze by whisking together the confectioners' sugar, ground cardamom, and freshly squeezed orange juice. Adjust the consistency with more orange juice or confectioners' sugar as needed.
Once the scones are out of the oven and slightly cooled, drizzle the glaze over the top. Serve warm or at room temperature with your favorite toppings.
