Sesame Orange Scones Food

SESAME ORANGE SCONES

Steps:

• 1. Heat oven to 425 degrees F. Grease baking sheet. Set aside 1 tbsp. sesame seeds and 1 tbsp. orange zest. In a large bowl, combine flour, remaining sesame seeds, orange zest, brown sugar, baking powder and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
• 2. Reserve 1 tbsp. orange juice. Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and forms 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 the greased baking sheet. Pierce tops with tines of a fork. In a 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 15-18 minutes or until golden brown. Serve warm.

FENNEL AND ORANGE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas.
• In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle.
• Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.

SESAME SCONES

Steps:

• Preheat oven to 425 degrees.
• Butter baking sheet.
• Sift flour,baking powder,baking soda and salt into medium bowl.
• Cut in 1/2 cup butter until coarse meal forms.
• Make well in center of dry ingredients; add eggs,honey,sesame oil and 1/3 cup buttermilk to well and blend with fork.
• Stir into dry ingredients, adding enough buttermilk to make sticky but workable dough.
• Gently pat dough into 1-inch thick round on floured surface.
• Cut dough into 10 wedges, cutting straight down with sharp,floured knife.
• Brush each wedge lightly with glaze.
• Place sesame seeds on plate; dip glazed top of each wedge into seeds.
• Arrange sesame side up on prepared sheet, placing 1/2 inch apart.
• Bake until golden brown, 12 to 15 minutes.
• Serve hot with butter.
• Dip top of each.