Preheat oven to 425 degrees; grease a large baking sheet. Set aside 1 tablespoon sesame seeds and 1 tablespoon orange rind. In a large bowl, combine flour, remaining sesame seeds and orange rind, brown sugar, baking powder and salt. With a pastry blender, or two knives, cut in shortening until mixture resembles coarse crumbs. Reserve 1 tablespoon orange juice. Add remaining orange juice to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll on half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. In a small saucepan, heat reserved orange juice and the sugar to boiling; stir in reserved orange rind and brush over the tops of the scones; sprinkle with reserved sesame seeds. Bake for 15 to 18 minutes, or until golden brown. Brush again with orange glaze. Serve warm.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.