• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, combine sugar and orange zest
• Add in the flour, baking powder, baking soda and salt and mix
• Grate butter into flour mixture on the large holes of a grater; use your fingers to work in the butter until the mixture until combined.
• In a small bowl, whisk the sour cream and egg until smooth.
• Stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
• Place on a lightly floured surface and pat into rectangle about ¾-inch thick. Use a sharp knife to cut into 8-12 triangles; depending on your desired scone size. Then, place them on the baking sheet, about 1 inch apart.
  
• Bake until golden, about 15 minutes
• Cool for 10 minutes and prepare the glaze while you wait

For the glaze

• In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, and champagne. Whisk until very smooth. Drizzle (I used a ladle) the glaze over the scones and then allow the glaze to harden. Once hard, you can stack the scones on a platter or store them in an airtight container for later.