Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Using a grater (or a food processor), grate the frozen butter and place the grated butter back in the freezer.
In a mixing bowl, whisk the flour, baking powder, salt, and candied ginger together. Set aside.
In a small bowl, combine the orange zest and sugar. Using a fork, mix until combined. Doing this will help the zest distribute more evenly in the dough. Add the sugared orange zest to the flour mixture and give it all a good mix.
Remove the frozen grated butter from the freezer and gently toss with the flour mixture.
In another small bowl, whisk together the heavy cream, vanilla bean paste, egg, and orange juice.
Add the egg mixture to the flour mixture. Using a fork, mix together until it forms a dough. Do not over-mix.
On the prepared baking pan, pat out the dough into a 7-inch wide circle about 1/2 inch high. Using a sharp knife or pizza cutter, cut the dough into 8 equal wedges (triangles).
Separate the scones a bit on the baking sheet and then place in the freezer for 10 minutes or refrigerator for 20. This is a good time to preheat your oven to 400 degrees.
Bake scones in the oven for 14 – 16 minutes, or until the bottoms are lightly golden brown. Remove from the oven and cool completely on a cooling rack before glazing.
To make the glaze: Combine the powdered sugar, vanilla, orange zest, and juice in a small bowl and whisk till smooth. Add the chopped ginger pieces and mix again. Drizzle over cooled scones and enjoy.