In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
Using a fork or pastry cutter, cut in the butter until the mixture resembles small pebbles.
Stir in the eggs and the orange zest.
Add in the half and half, and stir until the dough just comes together.
On a floured surface, dump out the dough and gently knead it a few times until the dough is smooth and stays together. Roll or pat out into a 9 inch circle (doesn’t have to be exact). Gently fold one side of the dough towards the center, then fold the other side all the way over- like you are making an envelope (this should give you a rectangle shape).
Roll or pat out the dough until it is 3 inches by 18 inches. Cut this into 6, 3 inch squares, then cut each square in half. Transfer scones onto a parchment paper lined cookie sheet.
Place scones in the freezer for 30 minutes.
Preheat oven to 425 degrees.
After 30 minutes, remove the scones from the freezer and bake for 15-20 minutes, or until golden brown. Remove from the oven and let cool while you make the orange glaze