the juice of one large naval orangeapproximately 1/4 cup*
the zest of one large naval orangeapproximately 2 and 1/2 to 3 teaspoons
juice of one large naval orangeapproximately 1/4 cup*
Preheat oven to 400ºF. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and ground ginger. Quickly grate the frozen butter into the flour mixture. Using a pastry blender, a fork, or two knives, blend the butter into the flour until it resembles coarse crumbs. Set aside.
In a small bowl or measuring cup (preferably one with a spout), whisk together the egg, heavy cream, vanilla extract, orange juice, and orange zest. Pour this mixture evenly over the flour/butter mixture and blend together with a spatula until everything is just moist.
With your hands, form into a ball and transfer to prepared baking sheet. Press ball into 8" disc and cut into 8 equal triangles with a sharp knife.
Bake for 26-28 minutes. Edges will be quite brown, but not burned. Remove from oven and allow to cool on baking sheet while you prepare the syrup.
In a small bowl, combine orange juice and granulated sugar. Stir to combine, and microwave on high in 20 second increments, stirring after each, until sugar is completely dissolved.
Drizzle over slightly cooled scones and allow syrup to soak in. You may transfer scones to a wire rack to allow excess syrup to drip out (there won't be much), or serve immediately. I found their taste to be better the same day, but after a few hours. Scones will stay fresh in an airtight container at room temperature one additional day and may be frozen up to 3 months. Defrost at room temperature and warm to preference before enjoying.
*You may use store-bought orange juice. Be sure to purchase "no sugar added" juice, unless you want your scones to be sweeter.