Add remaining orange juice to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. Repeat with remaining dough. Place scones one inch apart on prepared pan.
Pierce tops with the tines of a fork.
Bake for 15 to 18 minutes, or until golden brown. Brush again with orange glaze. Using pastry blender or 2 knives, cut butter into flour mixture. Mix egg and whipping cream in separate bowl and add to dry ingredients. Stir until just blended.