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1
Heat oven to 425'F.
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2
Grease baking sheet.
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3
Set aside 1 tablespoon sesame seeds and 1 tablespoon orange rind.
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4
In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt.
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5
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
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6
Reserve 1 tablespoon orange juice.
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7
Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
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8
Turn dough out onto lightly floured surface and knead gently 5 or 6 times.
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9
Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round.
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10
Cut into 4 wedges.
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11
Repeat with remaining half of dough.
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12
Place scones, 1 inch apart, on greased baking sheet.
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13
Pierce tops with tines of fork.
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14
In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones.
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15
Sprinkle with reserved sesame seeds.
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16
Bake scones 15 to 18 minutes or until golden brown.
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17
Brush again with orange glaze.
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18
Serve warm
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19
Reserve 1 tablespoon orange juice.
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20
Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
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21
Turn dough out onto lightly floured surface and knead gently 5 or 6 times.
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22
Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round.
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23
Cut into 4 wedges.
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24
Repeat with remaining half of dough.
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25
Place scones, 1 inch apart, on greased baking sheet.
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26
Pierce tops with tines of fork.
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27
In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones.
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28
Sprinkle with reserved sesame seeds.
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29
Bake scones 15 to 18 minutes or until golden brown.
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30
Brush again with orange glaze.
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31
Serve warm
