Sesame Scones Recipes

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.

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.

Steps:

• Preheat the oven to 220°C/425°F.
• In a big bowl mix flour, baking powder and salt. Using your finger tips work in butter until dough resembles coarse crumbs.
• Make a well in the center and add milk. Using a knife stir quickly into a smooth dough.
• Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit).
• Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass).
• Place on a paper-lined baking sheet.
• For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones.
• Bake for 10-12 minutes or until nicely browned.
• Enjoy warm or cooled.

Steps:

• Preheat oven to 400°F. Spread sesame seeds on a small baking sheet and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.
• In a large bowl, whisk together flour, chopped sesame seeds, freeze-dried berries, granulated sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Add fresh berries; toss to combine.
• Make a well in center of mixture, add egg, and whisk thoroughly. With a fork, stir in cream, then stir into flour mixture until just combined. (Do not overmix; there will be some loose flour on bottom of bowl.) Transfer to work surface and fold a few times to incorporate loose flour.
• Transfer dough to a parchment-lined baking sheet. Pat into a round about 8 inches in diameter and about 1 inch thick; freeze 10 minutes. Remove and, using a knife or bench scraper, cut into 10 wedges.
• Separate pieces to leave about 3/4 inch between (so there is room for scones to rise). Brush each with cream; sprinkle with sanding sugar and sesame seeds. Place in oven, reduce temperature to 375°, and bake, rotating once halfway through, until golden brown, 25 to 30 minutes.
• Let cool on sheet at least 15 minutes, then serve warm or room temperature. Scones are best eaten the day they're baked, but can be stored in an airtight container at room temperature up to 1 day; reheat in a 350° oven to refresh.