For the orange scones, marinate the candied orange peel in Cointreau or orange juice for about 1 hour. Mix all the dry ingredients and rub the chopped butter into it.
Add whipped cream, milk and the marinated candied orange peel and knead into a smooth dough. Flatten the dough on a floured work surface and fold 3 times (like puff pastry).
Place on a floured plate, cover with a cloth and let rest in a cool place for 15 min. Roll out dough to about 3 cm thick and cut out with a round cookie cutter (about 8 cm diameter ).
Place on a baking tray covered with baking paper and brush with beaten egg, let dry for 2 minutes and brush again.
Bake at 200 degrees top-bottom heat for about 28 minutes until golden brown.