Grapefruit Scones
I wanted something to serve with tea and decided to make scones. I am not sure why I decided to use grapefruit in the recipe. It might have been that big bowl of organic pink grapefruit sitting on the counter.
I started with a scone recipe I had used before, then tweaked it by adding grapefruit zest and juice. I added grapefruit juice and zest every where I could think of.
They came out great. You could even see little flecks of pink here and there.
Scones, done right, are very tender. These scones came out just perfect. A little crispy on the outside, tender on the inside. Not too sweet and the delicate flavor of grapefruit. So here is the recipe.
Grapefruit Scones
2 c. flour
½ c. sugar
1 T. baking powder
1 t. baking soda
½ t. salt
Zest of 1 grapefruit
½ c. cold butter
1 egg, beaten
¼ c. half and half
¼ c. grapefruit juice
Topping:
2-3 T. half and half
4 T. sugar
1 T. grapefruit zest
Glaze:
1½ powdered sugar
1 T. grapefruit zest
3-4 T. grapefruit juice
Preheat oven to 375. Line a baking sheet with parchment paper or silicone liner- or grease lightly. Set aside. In medium bowl, combine flour with sugar, baking powder, baking soda, salt and zest. Cut in cold butter until mixture looks like coarse crumbs. In small bowl, combine egg with half and half and grapefruit juice. Add to flour mixture and stir until mixture forms into a soft dough. Mix until combined, but don’t over mix. On lightly floured surface, divide dough in half. Dust an 8-inch round cake pan. Add half of the dough and press in until dough is evenly spread in the pan. Turn the pan over, quickly, onto the prepared baking sheet to get the dough out. Note: this part seems a little tricky, but it gives you a perfect 8-inch circle of dough. Don’t under-flour the pan and the dough will come right out. Also, be sure to flip the dough near one corner of the baking sheet, so you will have room for the other half of the dough. Re-flour the cake pan, press in the rest of the dough and flip it onto the baking sheet. Now you have 2 ( 8-inch) circles of dough on the baking sheet- hopefully. Don’t sweat this part. If the dough doesn’t come out easily, just scrape it out of the cake pan, add more flour, return the dough to the cake pan, and try it again. And when you are flipping it out of the pan- do it quickly. If you prefer, you can place the dough on the baking sheet, in two piles, and shape it into 2 ( 8-inch) circles. Using a dough cutter or a spatula, cut each circle of dough into 8 wedges. For the topping, brush the scones with half and half. Combine the sugar and zest and sprinkle over the dough. Bake for 20-22 minutes, or until golden brown. Re-cut the scones where you cut them before, and place the scones on a cooling rack. Let them cool a few minutes. Meanwhile, make the glaze. Combine the powdered sugar and zest, then add enough grapefruit juice to make a glaze you can drizzle. Using a small spoon or even a fork, drizzle the tops of the scones with the glaze. Make a pot of tea and eat your scones. Makes 16.
