Today I am starting a new series. It will be called Produce Sale. When I go to the grocery store or the farmer’s market. I am going to look for vegetables or fruit that are on sale or super cheap and regardless of whether I have ever cooked with it before, I am going to buy it and find a recipe for it. Grapefruit was on sale last week. So that is where we will start.
Grapefruit scones: who ever heard of such a thing? Apparently a lot of people, there were numerous recipes. I like scones and making the grapefruit sweeter sounded like a great idea. Segmenting citrus is not easy and I did not master that skill. I will try again another time.
I, personally, did not care for these. However, I did not know if that was because I don’t like grapefruit or because I made them poorly. I brought them to rock climbing and my friend who loves grapefruit said they were delicious. So grapefruit fans this recipe is a keeper!
Grapefruit Honey Yogurt Scones
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Ruby Red grapefruit, zested and segmented
- 1/4 cup sugar
- 6 tablespoons unsalted butter
- 2 tablespoons honey
- 1/2 cup plain Greek yogurt
1. Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. Zest the grapefruit and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.
4. Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white segments to the center of the fruit, at a slight angle, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
5. Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt, and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.
6. Turn the scone dough out onto a lightly floured surface. Form into a 8 inch circle, about 1 inch thick. Cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.
7. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam.
This recipe is from Joy the Baker.