Side Pannel
Sesame Orange Scones
Ingredients List
- 1/2 c Sesame seeds
- 3 tb Grated orange rind
- 3 c Unsifted all-purpose flour
- 3 tb Light-brown sugar
- 1 tb Baking powder
- 3/4 ts Salt
- 3/4 c Vegetable shortening
- 1 c Orange juice
- 3 tb Granulated sugar
Directions
1. Heat oven to 425'F. Grease baking sheet. Set aside 1 T sesame seeds and
1 T 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.
2. Reserve 1 T orange juice. Add remaining orange juice to dry ingredients
and mix lightly with fork until mixture clings together and fon-ns a soft
dough.
3. 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.
4. 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.
1 T 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.
2. Reserve 1 T orange juice. Add remaining orange juice to dry ingredients
and mix lightly with fork until mixture clings together and fon-ns a soft
dough.
3. 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.
4. 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.
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