Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.

In a large bowl, combine flour, brown sugar, orange zest, baking powder, spices, and salt.

Chop chilled butter into small cubes. Cut butter into dry ingredients using a fork (or two!) or a pastry blender / cutter until mixture is distributed throughout, and mixture forms coarse crumbs - it'll resemble gravel.

Add raisins and/or currants, stir to combine.

Add milk and vanilla extract to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.

Place dough onto a lightly floured work surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball.

Press down to a disk that’s an even 1" thickness, use a cookie cutter to cut into rounds or squares. Gather up scrap dough, gently knead into a ball, re-roll, and cut as necessary.

Transfer scones to the lined baking sheet. Brush the top of each scone with milk or with melted apricot jam.

Bake for about 20-22 minutes or until golden brown.

Whisk together the orange juice and salt.

Add about the powdered sugar, a little at a time, whisking until smooth. You want it VERY thick, but you can add extra orange juice if you need.

Drizzle scones with glaze in the shape of a cross, and serve warm!