Grapefruit Scones
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.
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Makes: 8 scones
Ingredients
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ 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
- ½ cup plain Greek yogurt (I use 1%)
- 2 Tbsp whole milk, plus more for brushing scones
Instructions
- 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 ¾" 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
Notes
- For advice on segmenting grapefruit, check out this tutorial
- Recipe adapted from Joy the Baker
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