Grapefruit Yogurt Scones
I love grapefruit …
… and I love scones.
So when I saw this recipe for Grapefruit Honey Yogurt scones I just had to give it a try.
The result was delicious! Â And really pretty quick and simple as well. Â Also they are pretty healthy … considering they’re scones.
No cream or half and half called for in this recipe. Â The yogurt and honey act as the liquid and give a great flavor and texture.
Plus I got an excuse to hone my grapefruit segmenting skills.
And an excuse to hone my flavored sugar creation skills.
And an excuse to eat a scone … or two … or three.
They beauty of these scones is that there is real grapefruit segments inside the scones, grapefruit zest integrated into the dough, and grapefruit-zest-infused-sugar topping the scones.
Goodness …
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 Ruby Red Grapefruit (zested and segmented
- 6 Tablespoons butter (cold)
- 1/2 cup plain yogurt
- 2 Tablespoons honey
Preheat oven to 425 degrees. Â Line a baking sheet with parchment sheet paper and set aside.
In a medium mixing bowl, mix together flour, baking soda, baking powder and salt and set aside.
Zest the grapefruit and combine zest and sugar on a cutting board. Â Mix together with the back of a spoon until well combined. Add 2 Tablespoons of the grapefruit sugar into the dry ingredients. Â Save the remaining sugar for topping the scones.
Next, segment the grapefruit. Â To do this, cut the top and bottom off the grapefruit so the flesh is exposed. Â Then, using a sharp knife, slice the skin off of the grapefruit from top to bottom. Â Do this around the whole grapefruit until all of the white is removed. Â Slice out each segment, and set aside.
Dice cold butter and add to the dry ingredients. Â Use your fingers to work the butter into the dry ingredients until butter chunks are about the size of small peas. Â Add yogurt, honey and grapefruit segments and combine with a fork until just combined. (Be careful not to crush the grapefruit segments.)
Put the doug onto a floured surface and form into an 8 inch disc (about 1 inch thick). Â Cut into 6 triangles, and place onto prepared baking sheet. Â Brush scones with milk, and sprinkle the remaining grapefruit sugar equally on the tops of the scones.
Bake 15 – 17 minutes until tops of scones are golden brown. Â Let rest on cooling rack for 10 minutes before eating (if you can wait!)
the problem with your blog is that you do not live closer so I can try these creations. I am never going to make these but MAN I WANT TO EAT THEM! Did I already tell you there is a house for sale on my block? Just thought I’d mention it again :-). Love you!
Cole, perhaps I can make them in May at Cannon Beach :).
OK!!