Zest two blood oranges and set the zest aside for the scone dough.
Peel, segment and chop the two blood oranges. It should yield about 1/4 cup of chopped fruit. Set the chopped fruit in a strainer to drain some of the juice out. You'll need 1 tablespoon of blood orange juice later in the recipe...feel free to set a bowl underneath the strainer to catch this juice. Or maybe you could have it with vodka later? Your call.
In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, cinnamon, ginger, sea salt and the zest from the two blood oranges. Take a whiff. It already smells good. Cut the butter into the flour mixture using a pastry blender, two forks or your hands until it’s about the size of peas. Work fast so that the pea-sized butter chunks don't lose their chill.
Mix the 3/4 cup of whipping cream, egg, and blood orange juice together in a small bowl and then drizzle over the flour mixture. Using a fork, stir the dough until a craggy ball starts to form. Then I usually get in there with my hands to force the issue. If it looks like it could use a couple of kneads to form a ball of dough, I do that…but not too aggressively. Max out at about five-ish kneads.
Add the chopped blood orange fruit to the dough. Sprinkle it on top of the dough and then fold the dough on top of itself, like you're making a blood orange sammie. Press down gently on the dough, fold it over again on itself and then repeat that process until the blood orange chunks are nicely distributed. Remember not to overwork your dough. Another note: this dough is a bit snotty. Don't panic. Your hands will get gunky...grab a little extra flour and keep on with things. You're doing it right, I promise.
Line a cookie sheet with parchment paper or a silpat. Dust lightly with some flour. Likewise, dust a clean surface (such as a cutting board) lightly with flour and turn your dough onto that surface.
Separate the dough into 4 equal size lumps. (***If you want to make your orange scones into circles, see the note above the photos.) Each lump should be about 1/2 pound of dough. Gently pat each lump into a disc, about 1 ½ inches thick. Make sure your edges are sharp, 90-degree angles. Again, this is a moist dough so you're going to need to grab little bits of flour along the way to help you through this process. Similarly, these won't be as perfect as a dough that has no wet fruit added...so this isn't the time to be OCD. Find your chi and let go.
Transfer each disc onto the parchment/silpat.
Pop the discs, uncovered, into the freezer. One hour minimum and I wouldn’t recommend skipping this step. This will definitely make this dough easier to handle…especially when you’re trying to cut it.
Pre-heat your oven to 400 degrees F. Make sure you have a rack in the top third of the oven.
After an hour, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (for a total of 16 scones). Pull the scones out at least two inches from each other…they need room to expand.
Put the scones in the oven on the top rack and set the timer for 12-13 minutes. You want them to get a nice and golden tan in parts.
When you take them out of the oven, set them in a draft-free area to cool a bit.
Meanwhile…whip up the glaze in a medium bowl by mixing together your powdered sugar, blood orange juice and zest. Add milk, a teaspoon at a time, to thin the glaze to the desired consistency, if needed. Let this sit and mingle while the orange scones cool. Drizzle on top.