Preheat the oven to 220 C and line a baking tray with a silicone mat.<br></br>

In a large bowl, sift the flour, baking powder and salt, if using. Stir in the sugar, poppy seeds and orange zest.<br></br>

Next, add the cold butter cubes and rub them in with your fingers till you have a coarse, breadcrumb-like mixture.<br></br>

Add the milk and orange juice and slowly bring the dough together with your fingers into one roughly-shaped mass, taking care not to over-mix. If the dough feels too dry, add up to 2 tablespoons more milk.<br></br>

Tip the dough out onto the silicone lined baking mat, and pat it into a roughly 3/4 inch thick circle. Cut out 6 circular scones about 3" in diameter, or simply slice the dough into 8 triangles if that's easier. <i>If the dough has warmed up, stick it in the fridge for a few minutes.</i><br></br>

For a little bit of glaze and crunch on top of the scones, mix 1 tablespoon cream with 1 teaspoon water and brush on top of each scone. Sprinkle with granulated sugar.<br></br>

Bake for 20 to 25 mins until golden-brown on top, rotating the tray halfway for even browning. Allow to cool on a wire rack for 10 minutes, then slice in half, spread with butter or cream and devour with lots of hot coffee!