Scones:
1 1/2 cups cake flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon poppy seeds
1/2 tablespoon each: grated lemon and orange zest
4 tablespoons unsalted butter, at room temperature
1/3 cup buttermilk
1 tablespoon each: fresh lemon juice, fresh orange juice

Glaze:
1 large egg
1 tablespoon sugar
1/4 teaspoon salt

Directions:
Put a rack in the center of the oven; preheat the oven to 425°F. Grease a baking sheet; sprinkle it with water (the moisture keeps the scones from sticking). Set aside.

For the scones, put the flour, sugar, baking powder, baking soda, salt, poppy seeds, and zests in a mixing bowl. Use a fork to mix the ingredients. Cut the butter into 4 pieces. Scatter on flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour until the mixture is crumbly.

Combine the buttermilk and juices in a cup. Add them to the mixing bowl. Use a fork to mix just until all the flour mixture is moistened; the dough will be a mass of lumps. Do not overmix. Gather the lumps into a ball, compacting it to hold it together. The dough will be moist.

Turn the dough onto a floured board. Knead the dough, folding and pressing it back on itself, until it holds together and is smooth, about 30 seconds. Pat the dough into a 7 1/4 inch diameter circle, about 1/2 inch thick.

For the glaze, put the egg, sugar, and salt into a small dish. Use a fork to mix well until frothy.

Brush the surface of the dough with the glaze. Cut the dough into 8 equal size pie shaped wedges. Place the scones 1 inch apart on the prepared baking sheet.

Bake until the tops are just lightly browned, about 10 minutes. Do not overbake. Serve warm or at room temperature.

Yield 8 scones.

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