Preheat oven to 375°. Lightly butter a 10" diameter
circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar,
poppy seeds, cream of tartar, baking soda, and salt.
Cut the butter into 1/2" cubes and distribute them
over the flour mixture. With a pastry blender or
two knives used scissors fashion, cut in the butter
until the 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.

With lightly floured hands, pat the dough into
a 9" diameter circle in the center of the
prepared baking sheet. If desired, brush the
egg mixture over the top of the dough.
With a serrated knife, cut into 8 wedges.
Bake for 20-25 minutes, or until the top is
lightly browned and a cake tester or toothpick
inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and
cool for 5 minutes. Using a spatula, transfer the
scones to the wire rack to cool.
Recut into wedges, if necessary. Serve warm,
or cool completely and store in an airtight container.
Makes 8 scones.