6 : c Whole wheat bread flour
19: 5
18: Sprinkle with reserved sesame seeds
0: 1
1: Heat oven to 425'F
2: Grease baking sheet
3: Set aside 1 T sesame seeds and 1 T orange rind
4: In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt
5: With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs
6: 2
7: Reserve 1 T orange juice
8: Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough
9: 3
10: Turn dough out onto lightly floured surface and knead gently 5 or 6 times
11: Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round
12: Cut into 4 wedges
13: Repeat with remaining half of dough
14: 4
15: Place scones, 1 inch apart, on greased baking sheet
16: Pierce tops with tines of fork
17: In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones
20: Bake scones 15 to 18 minutes or until golden brown
21: Brush again with orange glaze
22: Serve warm Submitted By SJOFNM@AOL
23: COM On 9 JUL 1995 135557 ~0400 From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini