Preheat oven to 425fCombine flour, baking powder, and salt in a medium sized bowl and whisk together.

Use a pastry knife to cut in butter, or rub it in with your hands, until the mix looks like fine crumbs.

Mix in sugar and orange zest, followed by orange juice and milk. Mix with a fork until the dough comes together. If the dough is too sticky, adjust with more flour.

Turn dough out onto a lightly floured surface and pat down into a disk that is approximately 6 inches in diameter and one inch thick. Cut into 8 wedges.

Bake at 425F for 15 minutes, or until tops are golden brown.

For the glaze place sugar in a small bow and add juice one spoonfull at a time until desired consistency is reached. It should be thin enough to drizzle over the scones with a spoon. Wait until scones are cooled and top with glaze.