Orange Poppy Seed Scones

1. Combine the flour, sugar, baking powder, baking soda, salt, poppy seeds, and butter in the bowl of an electric mixer and beat on low speed for 3 to 4 minutes, until the butter is the size of peas. Add 2 tablespoons of orange juice and the orange zest and mix to combine. With the mixer on low speed, slowly add the heavy cream and mix until the dough comes together.
2. Line two large baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and shape into a 3/4-inch thick circle. Cut the dough into 12 triangles and place 6 scones on each baking sheet, spacing them 1-inch apart. Chill in the freezer for 15 minutes, or in the refrigerator for 1 hour.
3. Meanwhile, preheat the oven to 375°F. Once the scones have chilled, brush the tops with the beaten egg. Bake for about 20 minutes or until lightly golden on top. Remove from the oven and let them cool completely on a wire rack.
4. Whisk together the powdered sugar and remaining tablespoon of orange juice in a small bowl. If the glaze is too thick, add water 1 teaspoon at a time. Drizzle the glaze over the cooled scones.