1Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in 3/4 cup whipping cream and the orange juice until soft dough forms.
3On lightly floured surface, pat dough into 7-inch circle. Cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush dough with 2 tablespoons whipping cream.
4Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.