The night before or a few hours before baking:
In a large bowl whisk together the almond flour, all purpose flour, salt, baking powder and sugar. Zest in the oranges and lemon and whisk to combine. Set orange juice aside for glaze.
Cut the cold butter into slices and use a pastry knife to work it into the flour until it’s pea sized.
Mix the heavy cream, egg and vanilla in a cup with a fork. Pour it into the dough and use your hands to work the dough until it mostly comes together into a ball. It’s okay if there are still bits of dough not worked in.
On a floured surface, dump the dough and use your hands to gather it into a flat disk that’s an inch thick. You can use a bench scraper, knife or or biscuit cutter to portion the dough into any shape you like.
Set in a container in the freezer overnight or for a few hours to freeze the dough.
Preheat the oven to 400 F. Right before baking, place scones on a parchment lined cookie sheet and brush with heavy cream. Bake until bottoms are golden and center are baked through, 18-22 minutes. If the scones are mini, they’ll be done sooner. If larger, they’ll take a bit longer
To make the glaze: whisk together powdered sugar, salt and orange juice. Drizzle or pour over cooled scones.