Wednesday, March 16, 2011

Grapefruit, Honey and Yogurt Scones

On a day that certainly has hints of spring to it, it seems right to post a recipe with a fresh citrusy flavor. Oranges and grapefruits bridge that line between winter and spring with their bright flavor that on a cold, grey day tastes like pure sunshine — or on a sunny day reminds that there is  plenty more to come. These scones are such a surprising combination of fresh flavors — just right for this in between season. And the pink is just so darn purdy. Enjoy!

Grapefruit, Honey, and Yogurt Scones
Makes: 6 scones
1 1/2 cups all-purpose 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 large bowl, whisk together flour, baking powder and baking soda.  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 angel, circling the grapefruit.  Little grapefruit segments should fall from the fruit as you slice.  Set segments aside.

Dice cold butter into 1/2-inch chunks and add to the dry ingredients. Using your fingertips, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas and resembles 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. 

Turn the scone dough out onto a lightly floured surface. It will be very wet. With floured hands, form into an 8-inch circle as best you can, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. It was so wet that I used the bench scraper to scoop each scone onto the baking sheet.

Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar. 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 definitely best served the day they’re made.

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