YIELD
servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
Heat oven to 425’F. Grease baking sheet. Set aside 1 tablespoon sesame seeds and 1 tablespoon orange rind. In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
- Reserve 1 tablespoon orange juice. Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
- Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
- Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones. Sprinkle with reserved sesame seeds.
- Bake scones 15 to 18 minutes or until golden brown. Brush again with orange glaze. Serve warm
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