Now comes the fun part. Using a pastry cutter or two forks you are cutting the butter into the flour mixture. You want it to be well blended.
You need to make an egg wash of one egg and 1 tablespoon of milk beaten together well.
Brush the scones well with the egg wash. This will give them a little shine and make them lightly brown when baked. Place in a preheated 400 degree oven. Bake for 10-15 minutes. I set the timer for 10 minutes so I could check them and then added 2 minutes.
While they are baking, mix up a little glaze to drizzle on top. I used some powdered sugar, 1 tablespoon of orange juice and some orange zest.
Orange Poppy Seed Scone Recipe
2 1/2 c all purpose flour
1/3 c sugar
3 tablespoons poppy seeds
1 1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 c chilled unsalted butter cut into pieces
2 large eggs divided
5 tablespoons orange juice
2 teaspoons grated orange zest
1 tablespoon milk
1/4 c powdered sugar
1 tablespoon orange juice
1 teaspoon orange zest
Mix well. If it isn't pourable add just a little more orange juice until you get it the thickness you like.
Mix the dry ingredients and butter until well incorporated. Then add one egg, orange juice, and orange zest. Mix well. Turn out onto a lightly floured space and press out to about 1/2 inch thick. Dip cutter into flour to keep from sticking. Cut out shapes cutting as close together as you can. Pull scraps back together and continue cutting.
Brush the tops of scones with an egg wash of one egg and one tablespoon of milk whisked together.
Place in a preheated 400 degree oven and bake for 10-15 minutes. I would set timer for 10 minutes and add one to two minutes at a time. You do not want to over bake.
While still warm you can add an orange glaze. Mix powdered sugar, orange juice and zest together well and brush on tops. Let cool completely then place in a covered container.