Preheat the oven to 400°F.

In a medium bowl, whisk together the sugar and clementine zest until the sugar turns orange and fragrant.

Add flour, salt and baking powder to the sugar mixture and mix to combine.

In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.

Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 tablespoon to use as egg wash.

Fold with a spatula or wooden spoon until a wet dough forms.

Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about ½” thick. Fold the dough over itself and pat it out again, do this about 4 times.

Shape the dough into a rectangle and roll it out to about 5”x8” or 6”x9”.

Cut the rectangle in half length wise, then cut in three cross wise to make 6 squares. Cut each square diagonally to make 12 triangles.

Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.

Bake for 15 minutes until a toothpick inserted in the middle come out clean.

Let cool completely on a wire rack.

To make the glaze, whisk together clementine juice and zest. Slowly add powder sugar while whisking until a creamy orange glaze forms.

Drizzle glaze over the cool scones, as much or as little to your taste.