Directions: |
Directions:Preheat oven to 375 F. Lightly grease a large baking pan, set aside. In a large bowl, combine flour, sugar, poppyseeds, cream of tartar, baking soda and salt. With food processor or pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. In another bowl, whisk together the orange juice, whole egg, egg yolk and orange rind. Gradually add wet mixture to dry ingredients and stir just until the mixture holds together. On a floured surface, with floured hands, divide the dough into 3 portions. Using two portions of the dough, make 8 flat rounds approximately 3 to 3-1/2 inches in diameter and 1/4 inch thick. Place a heaping tablespoon of the poppyseed filling onto each round. Divide the remaining third of the dough into 8 pieces. Flatten these into small 1/4 inch thick rounds. Place one of the small rounds of dough on top of the filling. Gently fold bottom up to meet the top and press edges firmly until sealed. You should have a 2 to 2-1/2 inch round with a dome shape. Place the scones on the prepared baking sheet leaving as much room between them as possible (they spread a bit). Mix the reserved egg white with 1 teaspoon water. Gently brush the mixture on top of the scones. Bake for 20-25 minutes or until lightly browned and firm to the touch. Remove the pan from the oven and place on a wire rack. Cool for 5 minutes then transfer scones to a wire rack to cool completely. |
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