Orange Poppy Scones

Makes 8 large scones

(recipe from Everyday Food Magazine)

Preheat oven to 400 F. In a large bowl, whisk together flour, sugar, baking powder and salt. With a pastry blender, two forks, or your fingertips, work butter into flour mixture until the mixture resembles coarse meal, with a few pea sized pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk & poppy seeds until just combined.

On a lightly floured surface, turn out dough and knead several times. Form dough into a circle, cut in half and cut out 8 triangles. Transfer dough to a parchment lined baking sheet. Brush the tops with 2 tablespoons buttermilk and sprinkle sugar on top. Bake scones until they are pale golden, about 15 to 17 minutes, rotating sheets half way through. Let scones cool on wired racks & serve with butter and jam.