1 large egg lightly beaten with 1 T milk for glazing (you won’t need all of this)
¼ - ½ tsp. kosher or sea salt
Position an oven rack in lower third of oven and heat to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, chopped rosemary and orange zest. Cut in the butter until the largest pieces are about the size of peas.
In a small bowl, stir the cream and egg yolks just to blend. Add all at once to the flour mixture. Begin stirring with a fork to combine; then use your hands to gently knead the mixture together until all dry ingredients are absorbed (being careful not to over knead). Set ball in center of prepared pan and gently pat into a round about 1” thick by 7” in diameter. With sharp knife or pastry scraper, but into eight wedges; separate the wedges. Brush scones with the egg-milk glaze (won’t need all of it) and sprinkle with salt.Bake until scones are deep golden and a toothpick inserted in center comes out clean (18-22 minutes).
Slide parchment onto cooling rack; cool 10 minutes before serving.