Cara Cara Orange Glazed Scones Recipes

ORANGE SCONES WITH ORANGE GLAZE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
• Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
• Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
• Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

CARA CARA ORANGES WITH TOASTED HONEY MERINGUE

Steps:

• Preheat boiler. Slice peeled oranges into crosswise rounds. Zest and juice remaining orange into 2 separate small bowls and set aside. Whisk honey, salt, and egg whites in the bowl of an electric mixer set over a pot of simmering water until honey is dissolved and mixture is hot to the touch. Remove from heat and whisk in electric mixer on high speed until shiny, stiff peaks form, about 7 minutes. Add vanilla and whisk until just combined.
• Divide meringue among 6 shallow oven-proof dishes, fashioning dollops with a spoon. Transfer dishes to a rimmed baking sheet and broil until meringue is just toasted, about 1 minute. Remove and set alongside citrus rounds, drizzling with juice and sprinkling with zest. Serve immediately.

SCALLOP AND CARA CARA ORANGE CEVICHE

Steps:

• Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
• Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
• slice scallops crosswise into 1/4" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.

CARA CARA ORANGE GLAZED SCONES

Steps:

• Pre-heat oven to 400°.
• Whisk dry ingredients together and place in the bowl of a food processor.
• Running on lowest setting, slowly add oil, water and vanilla until combined and dough has formed.
• Lightly flour surface and pour out dough, gently kneading 1-2 minutes.
• Roll dough out to your desired thickness and cut with biscuit cutters.
• Place on parchment lined baking sheet and bake for 12-15 minutes (depending on size) until golden brown.
• Remove from oven and dip or drizzle with orange glaze while warm.
• For orange glaze: whisk 2 cups of powdered sugar with the zest and juice of one small orange (about 3 tablespoons) and a dash of vanilla to your desired consistency.