Wednesday, April 6, 2011

Grapefruit Honey Yogurt Scones

Thank you again to everyone who participated in the giveaway! I have to admit it was probably far more fun for me than for you, but thank you for humoring me and for the support! It is really a very worthwhile read for any woman in any stage of life. Perhaps this will spur the desire to do future giveaways!

Well well, back to food. Even though these succulent little scones were made weeks ago, I can't resist posting and documenting them.
How do you fancy scones? They are extremely British, of Scottish origin actually (thank you wiki!).. and are typically eaten with a buffet of butter, jams, jellies, or cream. And oddly enough, I've never eaten them in this setting- they end up being some component of our dinner or lunch. But grapefruit honey yogurt scones--- hmmm-- I may just need to host a brunch sometime soon for an excuse to serve these. They would make quite an addition!

The major highlight of these babies for me was creating that indispensable grapefruit sugar (made by rubbing grapefruit zest into granulated sugar) and then with as little mercy as possible, slathering the dough all over with this fragrant sweetener (please see recipe instructions on how to). Oh, it it is awesome. Ruby red grapefruits are beautiful. Pink. Sweet. Juicy. And taste deliciously pleasant and light in a batch of scone dough.

(TIP: don't shun from the stickiness of the scone dough once everything has been combined- it's supposed to be like that- but with a little flour on your counter top and dusted onto your hands, you will be able to shape them properly- just don't fuss with the dough too much before baking).

Grapefruit Honey Yogurt Scones

{Recipe found on}

1 1/2 cups all-purpose flour

1/4 cup granulated sugar, divided

2 tablespoons honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cold

1 Ruby Red grapefruit, zested and segmented (although if you have 2 grapefruits you can zest, I would double this!)

1/2 cup plain Greek yogurt

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.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

Zest the grapefruit (again, if you have two grapefruits, I would zest both and then double the sugar- this will make the scones more sweetJ) and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. 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.

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 skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.

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.

Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to 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.

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. These scones are best served the day they're made. Makes 6.

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