Sesame Orange Scones


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An interesting addition to traditional scones, sesame seeds add a nutty flavor.

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  • 1/2 C. sesame seeds
  • 3 Tbs. grated orange rind
  • 3 C. unsifted all-purpose flour
  • 3 Tbs. light-brown sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. salt
  • 3/4 C. vegetable shortening
  • 1 C. orange juice
  • 3 Tbs. granulated sugar

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Heat oven to 425 degrees. Grease a baking sheet. Set aside 1 Tbs. sesame seeds and 1 tsp. 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 Tbs. orange juice. Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

With lightly floured rolling pin, roll dough into a 7-inch round. Cut into 4 wedges. Place scones, 1 inch apart, on greased baking sheet. Pierce tips 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 15-18 minutes or until golden brown. Brush again with orange glaze. Serve warm. 

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