1/2 c. sesame seeds
3 tbsp. grated orange rind
3 c. unsifted all-purpose flour
3 tbsp. light-brown sugar
1 tbsp. baking powder
3/4 tsp. salt
3/4 c. vegetable shortening
1 c. orange juice
3 tbsp. granulated sugar

Heat oven to 425 degrees. Grease a baking sheet. Set aside 1 tablespoon sesame seeds and 1 teaspoon orange rind. In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt.

With pastry blender or 2 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 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 lightly floured rolling pin, roll dough into a 7-inch round. Cut into 4 wedges.

Place scones, 1 inch apart, on greased baking sheet. Pierce tips with tines of fork. In 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. Bake scones 15-18 minutes or until golden brown. Brush again with orange glaze. Serve warm.