Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk well to blend.

Add the cold butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the wet ingredients: heavy cream, orange juice concentrate, Grand Marnier, and orange zest.

Pour the wet mixture into the dry ingredients and stir gently until just combined.

Turn the dough onto a floured surface and knead gently five times to form a ball. Flatten into a circle about ¾-inch thick.

Cut the dough into an ‘X’ shape and then into a ‘+’ sign to create 8 triangular scones.

Transfer the cut scones to the lined baking sheet and bake for 15-17 minutes until golden brown.

Remove from oven and let cool on a wire rack for 10 minutes.

For the glaze, whisk together powdered sugar, orange juice concentrate, heavy cream, and orange zest in a small bowl.

Dip the tops of each scone into the glaze or spoon it over them, and allow the glaze to set before serving.