Grapefruit Honey Yogurt Scones

I didn't know what scones were until I was about 8 or 9.  We had a Japanese exchange student staying with us that summer and one day she decided she wanted to make us some scones and tea.  I still remember my mom saying she could never get scones to turn out right.  They were very delicious and I slathered on the butter and strawberry jam...probably drank a gallon of traditional green tea too (none of that brown icky stuff thank you very much; but that's a rant for another day).

I still don't really know what makes a scone, a scone exactly.  But you know me, I loooooove to bake!  I like to think Keiko would be proud of me for trying these.  I know, they sound a little weird, and therefore intimidating.  But if you like citrus flavors, give these a shot.

Grapefruit Honey Yogurt Scones
Recipe from Joy the Baker

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 Ruby Red grapefruit, zested and segmented 

1/4 cup granulated sugar, divided

2 tablespoons honey

6 tablespoons unsalted butter, cold

1/2 cup plain Greek yogurt*

1.  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.

2.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

3.  Zest the grapefruit and combine zest and granulated sugar in a bowl or on a clean & dry cutting board.  Rub together the zest and sugar with the back of a spoon.  The sugar will be tinted a pale orange color and smell of grapefruit (YUMMY!!!).  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.

This smelled like Florida to me.  HEAVEN!!

4.  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.

Cut the peel off with a knife.  You want the fleshy goodness exposed.

Your fruit should look like this when finished segmenting

5.  Dice cold butter into small chunks and add to the dry ingredients.  Using either your fingers or a dough cutter, 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.

You can also blitz the flour mixture & butter through the food processor

6.  Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick. [NOTE: My dough was difficult to keep together so this step was pretty messy for me.  Keep working the dough though to form a disk.  The end result is so tasty, it's worth a little messy frustration]  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.

It pays to be persistent; my dough made it to the baking sheet!

7.  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.  You can serve these with butter and jam but honestly I love them as they are in all their grapefruit-y glory.  They are best consumed the day you make them but aren't too shabby either a day or two later (if they last that long).

Hello cuteness!!

 *Don't have any Greek yogurt?  You can still make this with the regular plain stuff.  Get a bowl and colander out and line the colander with a coffee filter or paper towel.  Pour in about 2/3-3/4 cup plain yogurt and let sit in the fridge for at least 20 minutes.  The longer you let the yogurt sit, the thicker it will become as the liquid drains out.

 

These scones really are incredible.  Love. Them. So. Much.  I actually couldn't remember how many grapefruits I needed when I went grocery shopping so I picked up two.  Good thing now because I'm totally making these again!  These would be lovely at a bridal shower brunch or casual spring/summer snack-y get together with some girlfriends.  Or just indulge yourself in one (or two) of these alongside a Sunday morning omelet.  They are flaky, and doughy, and just good.  The sudden bursts of tart sweetness from the grapefruit segments makes my mouth smile. :)

Oh, and if you don't like grapefruit, make this with another citrus fruit you enjoy: oranges, clementines, tangerines...if you go for a more tart fruit like lemon or lime, you'd definitely want to increase the amount of sugar.  Or consider adding in some dried fruits as well.