Plenty Sweet Life

Grandma's Recipes One By One!

Sesame-Orange Scones

on April 16, 2019

Today I’m sharing a recipe for Sesame-Orange Scones that comes from a magazine article that I ripped out of a magazine years ago. This magazine article had both the Chocolate Chip Scones and Maple Pecan Scones recipes in it, and as I’ve said before, I’m working my way through trying all of those scone recipes because they’ve all been so good. I can’t remember what magazine I ripped them out of (although I THINK it might have been Country Living Magazine) but this ripped out article (which is 9 pages long) has been around here for years. These Sesame-Orange Scones would be great for your Easter breakfast with that delicious sesame and orange flavor.

Here is the recipe as I made it:

Sesame-Orange Scones

In a large bowl, combine:

3 cups flour

1/2 cup sesame seeds (set aside 1 Tablespoon)

3 Tablespoons grated orange rind (set aside 1 Tablespoon)

3 Tablespoons brown sugar

1 Tablespoon baking powder

3/4 teaspoon salt

With a pastry blender or 2 knives, cut in until mixture resembles coarse crumbs:

2 Tablespoons vegetable shortening (I used butter)

Add to dry ingredients:

1 cup orange juice (set aside 1 Tablespoon)

Mix lightly with a 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 a lightly floured rolling-pin, roll dough into a 7-inch round (I just used my hands to make the dough into a 7-inch round).

Cut into 4 wedges.

Place scones 1-inch apart on greased baking sheet.

Pierce tops of scones with a fork.

Put in a small saucepan:

reserved 1 Tablespoon orange juice

3 Tablespoons sugar

Heat to boiling and then stir in:

reserved 1 Tablespoon orange rind

Brush over tops of scones.

Sprinkle with:

reserved 1 Tablespoon sesame seeds

Bake at 425 degrees for 15-18 minutes or until golden brown.

Brush again with orange glaze.

Serve warm.

Sesame seeds seem to be an unusual ingredient for scones, but they do add a nice, crunch along with a nutty flavor.

I used my pastry blender to mix in the butter.

Ready for the orange juice.

This was how much I mixed it with a fork before turning it out to knead.

I wanted to make the recipe just as it was, but next time I would definitely cut the 7-inch round into more than 4 pieces. 6 or even 8 scones seems more logical.

The scones were huge in the end, and a bit doughy inside – not quite baked through. Cutting them into smaller scones would help that not happen next time.

Even though they weren’t quite done in the middle, these scones were amazingly delicious. They’d be another great treat for Easter morning. That crunch of the sesame seeds and the delicious and somewhat sticky orange glaze make these melt-in-your-mouth delicious. Your family would love it if you made these Sesame-Orange Scones for their Easter morning breakfast!

 


One response to “Sesame-Orange Scones

  1. […] years, from which I’ve made several recipes: Chocolate Chip Scones, Maple Pecan Scones, and Sesame-Orange Scones. My goal is to make all of these recipes at some point, so I’m on recipe #4 and counting. I […]

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