| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Breads |
8 |
Scones |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
5. Bake scones 15 to 18 minutes or until golden brown. Brush again with
orange glaze. Serve warm Submitted By SJOFNM@AOL.COM On 9 JUL 1995 135557
~0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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