Orange Poppy Seed Scones

Preheat oven to 375 degrees.

Spray a baking sheet with non-stick spray.

In a bowl, combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt.

Cut the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal.

In another small bowl, beat the egg with the orange juice; add the liquid mixture into the flour mixture and stir until just blended (you want to try and avoiding overbeating or overhandling the dough).

Gently shape dough into a ball and cut in half.

On a flour surface, pat each half into a circle, about 1/2 inch thick and about 8 inches in circumference.

Cut each circle into 6 even wedges, and place the wedges, about 2 inches apart, onto the baking sheet.

Bake 15 to 20 minutes, until golden brown.