Preheat oven to 400 degrees.
Finely zest one orange over sugar. Mix well with sugar and let sit for a few minutes. Mix dry ingredients (except dried fruit) in same bowl.
Using a pastry cutter or two forks cut 5 tbs butter into dry ingredients until it is the condistency of corn meal. Mix dried fruit into sugar-flour mixture.
Add one cup of milk to mixture and gently combine by hand mixing until just mixed. Add additional flour if necessary to make a sticky dough that can be handled. Form into a flat ball about 1 1/2 inch thick. Cut dough into 6 or 8 wedges. (The wedges are called "farls".)
Bake for 20 minutes or until golden brown. Lay out on cookie rack while making the glaze.
Add 1 tbs butter, the juice from one half of an orange, and the powdered sugar to a heat resistant cup or bowl. Microwave until butter is melted. Mix, adding additional sugar if desired to thicken the glaze. Pour glaze over the warm scones and serve immediately with butter or jam.