Pretty scones with pink fruit.
Also… I clearly have an obsession with patterned plates, napkins and table toppers. And I hate matching.
You should see what I’m wearing today: plaid, stripes, a stupid over-sized sweater, and weirdo shoes. I think I look cute.
Matching just doesn’t suit me- grapefruit does.
Consider these scones to be double grapefruit scones.
First, grapefruit zest is rubbed into sugar, creating the most fragrant and delicious sugar blend.
Next, the grapefruit is segmented and the fruit is folded into the scone batter.
Adding Greek Yogurt and honey adds a really lovely tang and rounded sweetness to these scones. You can totally picture how these would be crazy delicious, right?
I feel like there are all types of scone recipes out there. Some are thick, dense, and stand up super tall.
These aren’t those scones.
This scone dough is more wet than your average dough. The result is a scones that spreads a but more during baking. They also flatten out a bit. That doesn’t make them any less delicious. These scones are light and tender… almost the texture of a drop biscuit.
I used full-fat Greek yogurt, but I do believe that these scones would be just as delicious with a lower fat, thick Greek yogurt.
Ps. I also made a Pink Grapefruit Yogurt Cake that is a dream come true. I’m a sucker for this combination.
Grapefruit, Honey, and Yogurt Scones
Makes: 6 scones
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
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 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.