2 1/4 c. flour
1/2 c. sugar
1/4 c. poppy seeds
1 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, chilled
1/4 c. orange juice
1 egg
1/3 tsp. grated orange peel
1 egg white, mixed with 1/2 tsp. water

In a large bowl, stir together the flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. Cut butter into 1/2 inch cubes; drop cubes into flour mixture. With pastry blender, cut in the butter until mixture resembles coarse crumbs. In a small bowl, stir together the juice, egg, and orange peel. Add the juice mixture to the flour mixture and stir to combine. The dough will be sticky. Lightly butter a 10 inch diameter circle in center of baking sheet. Lightly flour hands. Pat dough into a 9 inch diameter circle in the center of the prepared cookie sheet. Brush egg mixture over top of dough. Cut into 8 wedges. Bake at 375 degrees for 20-25 minutes, until top is lightly browned and a cake tester inserted in center of scone comes out clean. Remove cookie sheet to wire rack; cook for 5 minutes. Transfer scones to wire rack to cool. Re-cut into wedges, if necessary. Serve warm or cool completely and store in airtight container. Makes 8 scones.