Rarely do I come across recipes that call for grapefruits, and when I do I typically skip over them. As someone who loves grapefruits so much I’m not sure why I shy away from cooking with them, perhaps because I enjoy them so much served fresh. When I encountered this recipe for grapefruit honey yogurt scones something about it caught my eye and I immediately bookmarked it for later.
This was my first time making scones; while not all of my scones baked in the typical triangular shape they still turned out great! I will definitely be trying many more scone recipes in the future. They can be prepared in advance and frozen prior to baking to save for another day; just add 2-3 minutes to the baking time. If we were not moving to Kansas in just a few short weeks, I would definitely make another batch of these to freeze to have when grapefruits are out of season.
- 1 grapefruit-- zested then segmented and coarsely chopped
- 1/4 cup sugar
- 1/2 cup non-fat Greek yogurt
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter cold and cut into 1/4 inch cubes
Position oven rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with non-stick foil, parchment paper, or silicone mat.
In a measuring cup or small bowl combine yogurt, honey, and vanilla. In another small bowl, rub the grapefruit zest and sugar together until the sugar is moist and fragrant.
Place the flour, salt, baking soda, baking powder, and 2 tablespoons of the sugar mixture in a food processor. Pulse until combined. Add the cubed butter and pulse in 1-second intervals until the flour mixture resembles coarse meal.
Pour the yogurt mixture over the flour mixture and pulse until dough is crumbly. Transfer to a medium sized bowl and fold in the coarsely chopped grapefruit pieces.
Place dough on a lightly floured surface. Shape into an 8-inch round, 1-inch thick circle. Cut dough into 6 triangles. Place each triangle on the prepared baking sheet. Top each one with the remaining sugar mixture.
Bake for approximately 15-17 minutes or until scones are golden brown. Remove the scones from the oven and allow them to cool on the baking sheet for about 10 minutes.
Source: Originally adapted from Joy the Baker, as seen on The Way the Cookie Crumbles: Grapefruit Honey Yogurt Scones