So today I tried my hand at making scones.
And yeah, at first glance, they kind of look like fried fish or chicken tenders. My brother walked in the kitchen, saw the tray, exclaimed “EWWW SAM MADE FISH?!”, was told they were in fact scones, and then ate two.
They are moist and delicious scones that go beautifully with tea or hold up quite nicely on their own.
If you’ve never mixed sugar and citrus zest, go do it now. So crunchy! So zingy!
And grapefruit sections right in the batter? Yes!
And these are even whole wheat. But you would never notice.
Grapefruit Honey Yogurt Scones
Adapted from Joy the Baker, one of my favorite blogs.
Makes: 12 scones
1 1/2 cups whole wheat pastry flour
1/4 cup granulated sugar
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 combine 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 angle, 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, and plain yogurt. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey. Fold in the grapefruit segments (leave behind any juice that is now probably covering your cutting board. The batter is wet enough as it is).
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 12 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. (A MUST.)
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.
I didn’t eat butter and jam with mine.
I didn’t regret it.