Preheat the oven to 375° Fahrenheit and line a baking sheet with parchment paper. Set aside.

Add the oat flour, coconut flour, sugar, orange zest, baking powder, cardamom, and salt into a food processor. Pulse to combine.

Add the butter to the food processor and pulse until its incorporated.

Drizzle in the ice water slowly while pulsing the food processor until the dough begins to look a bit like damp sand. It should hold together when pinched. Be careful not to overmix.

Transfer the dough onto the parchment-lined baking sheet. Working quickly, shape the dough into a disk measuring about 6 inches across and 1 inch thick.

Cut dough into 8 even wedges and space each wedge so they’re about 2 inches apart. Sprinkle the tops with a bit of sugar.

Bake for 12-15 minutes, until the edges are just starting to turn golden and they feel firm to the touch.

Let scones cool for a couple of minutes on the baking sheet before transferring them to a cooling rack to cool completely.

Store leftover scones in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or in the freezer for up to 6 months.