Orange Poppy Seed Scones
Makes 12

2 1/2 cups all purpose flour
1/3 cup sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut
into small pieces
2teaspoons grated orange peel
1 large egg
2 tablespoons orange juice

Preheat oven to 400F.

Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir until just blended.

Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round.

Cut each round into 6 wedges. Arrange wedges on prepared baking sheet.

Bake until golden brown, about 10 minutes.

Serve warm with jam and Double Devon Cream.