Preheat oven to 425ºF. Line a baking sheet with parchment paper or a silicone baking mat.

Combine the flour, sugar, baking powder, salt, cardamom, and cinnamon in a large mixing bowl.

Grate the frozen butter into the dry ingredients. Toss the butter flakes to coat. Place bowl in the freezer to keep cold while preparing the other ingredients.

In a medium-sized bowl or jug, combine the buttermilk, eggs, vanilla extract, and orange zest and juice.

Add the wet ingredients to the dry ingredients, and gently stir until all dry bits are moistened. It will be lumpy. Do not over-mix!

Once combined, turn the dough onto a lined baking sheet, and divide in half.

Gently shape each half into a disc about 1 inch thick.

Using a bench scraper or very sharp knife, cut each disc into 6 wedges. Gently pull each wedge away from the center to give them some space.

Brush the scones with milk and sprinkle with cinnamon sugar.

Place the scones in the freezer for 30 minutes while oven is preheating.

Bake the scones until they are golden on top and the edges do not look wet or unbaked - about 18-22 minutes.

Let the scones cool for 5 minutes before enjoying.