HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.
COMBINE quick bread mix, milk, oil, egg, orange peel, 3 tablespoons orange juice and vanilla in large bowl until evenly moistened. Shape dough into an 8-inch round, about 1/2-inch thick, on prepared baking sheet. Coat serrated knife with no-stick cooking spray. Cut dough into 8 wedges. Separate to about 1/2 inch apart.
BAKE 15 to 18 minutes or until golden brown. Cool 20 minutes.
For Glaze: STIR powdered sugar, butter and 1 tablespoon orange juice in medium bowl until smooth. Stir in 1 to 2 teaspoons milk until right consistency to drizzle over scones.