Cara Cara Orange Scones

Ingredients:

Scones

• 2 cups (250g) - All Purpose Organic Flour (spoon & leveled), plus more for hands and work surface

• 1/2 cup - Organic Granulated Sugar

• 1/2 tsp - Salt

• 2 1/2 tsp - Baking Powder

• 1/2 cup (1 stick) - Organic Unsalted Butter, frozen

• 1/2 cup - Organic Heavy Cream or Buttermilk (plus 2 Tbsp for brushing)

• 1 - large Organic Egg

• 1 tsp pure Organic Vanilla Extract

• 4 Tbsp - Organic Cara Cara Orange juice (with as much pulp as you can get)

• Zest - from 1 Organic Cara Cara Orange

Glaze

• 2 Tbsp - Organic Cream Cheese, at room temperature

• 2 cups - Organic Powdered Sugar

• 2 Tbsp - Fresh Organic Cara Cara Orange juice

• 1 tsp - Organic Cara Cara Orange zest

• ½ tsp - Organic Vanilla Extract

• 1-2 Tbsp - Organic Milk (just enough to make a smooth, pourable glaze)

Directions:

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract, Cara Cara juice and zest together in a small bowl. Drizzle over the flour mixture, then mix until everything appears moistened.

3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

4. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

5. Meanwhile, preheat oven to 400°F

6. Line a large baking sheet with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet.

7. Bake for 20-26 minutes or until golden brown around the edges and lightly browned on top.

8. Prepare glaze. Beat cream cheese, orange juice, orange zest, and vanilla extract until creamy. Beat in powdered sugar until blended and smooth adding milk as necessary.

9. Remove from the oven and cool for a few minutes before topping with the glaze. Serve warm.

10. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days!