Think scones are dry and boring? These sweet and tart Grapefruit Honey Yogurt Scones will prove that theory wrong! Enjoy them for breakfast, dessert, or as a snack with a cup of tea.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 8 scones
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 ruby red grapefruit, zested and segmented
- 6 Tbsp granulated sugar
- 6 Tbsp unsalted buter, chilled and cut into small pieces
- 2 Tbsp honey
- 1/2 cup plain Greek yogurt (I use 1%)
- 2 Tbsp whole milk, plus more for brushing scones
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk flour, baking powder, baking soda, and salt together.
Combine the grapefruit zest in a small bowl with sugar. Rub it together with the back of a spoon to blend well. Reserve 2 Tbsp sugar/grapefruit mixture. Mix the rest into the flour mixture.
Add butter to flour mixture and using a pastry blender or your fingers, cut butter into mixture, until it resembles coarse meal.
Add honey, yogurt, grapefruit segments (see notes if you need help segmenting grapefruit), and milk to the mixture. Using a fork, toss the mixture together just until all the ingredients are moistened.
Place scone dough on a lightly-floured surface and form a circle about 3/4" thick. Slice dough into 8 triangles and place on prepared baking sheet.
Brush scones with milk and sprinkle with reserved sugar/grapefruit zest mixture.
Bake for about 16 minutes, until scones are turning golden on top. Let cool on the pan for about 10 minutes before serving