If forced to pick a favorite fruit, I’d have to say it’s a toss up between blueberries and grapefruit. Although these days I might have to add mangos to that list, too. But the thing is, I’ve been a grapefruit lover forever. Even as a kid when my peers would cringe over the tartness of the fruit, I could drink down a glass of 100% grapefruit juice. I absolutely loved it! Even today, you’ll never see me ordering a glass of orange juice out at brunch. If I drink juice, it’s either grapefruit or tomato… Or more likely, a bloody mary. Let’s be serious here.
Recently, I’ve been on a major grapefruit kick and just can’t get enough. So, when I saw these grapefruit honey yogurt scones on Joy the Baker, I literally swooned. BTW if you don’t read Joy the Baker, go read her. She is fabulous. While I generally bookmark recipes for months before actually making them, I couldn’t wait for these and made them almost immediately. You should too because these would be absolutely perfect for a Sunday brunch (with a grapefruit mimosa!).
Grapefruit Honey Yogurt Scones:
• 1 1/2 C all-purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1 ruby red grapefruit
• 1/4 C sugar
• 6 T unsalted butter, cold
• 2 T honey
• 1/2 C plain Greek yogurt (Chobani, of course!)
• 1/4 C milk
(Pre-heat oven to 425 degrees)
Whisk flour, baking powder, baking soda and salt together in a medium bowl.
Now take your precious grapefruit.
And zest the entire thing. Combine the zest with the sugar. Rub it together with the back of a spoon to blend well. This will smell amazing and you’ll want to lick it all up.
Measure out 2 tablespoons of the sugar/zest and whisk it into the dry ingredients. Save the remaining sugar.
Now you’re ready to segment the grapefruit. I wasn’t very pretty about it, but Joy has a nice explanation. First slice off the top and bottom of the grapefruit, exposing the “wheel” of flesh. Then use a sharp knife to cut away the peel and the pith. You should be able to see the pink flesh now. Slice in between white segments to the center of the fruit.
I didn’t really like how big the pieces were… And there was still tough white stringiness in some of them, so I tore all this away and made the pieces a little smaller. Set all your grapefruit aside.
Cut your cold butter into small pieces and add it to the flour mixture.
Using fingers or a pastry blender, break down butter in mixture, until it resembles coarse meal.
Add honey, yogurt, and grapefruit segments to the mixture.
Using a fork, toss the mixture together just until all the ingredients are moistened.
Place your scone dough on a lightly-floured surface and form an 8-inch circle, about 1-inch thick.
Cut the dough into 6 triangular segments.
Place on a baking sheer lined with parchment paper.
Lightly brush the tops of the scone with milk and sprinkle generously with the sugar zest.
Pop the scones in the oven for about 15-17 minutes, until they’re golden brown on top, but still soft in the center.
Let cool on the pan for about 10 minutes before serving. But still, serve them warm because they’re amazing when warm.
As is everything Joy does, these scones were ah-mazing! Very tender and flaky, I’d say they were more like biscuits than scones (some say scones are dry and these were not!).
The grapefruit flavor added a nice little zing, but wasn’t overpowering or too tart at all. I didn’t find the scones to be too sweet, but the the sugary zest on top gave them a little sweet crunch that I quite enjoyed.
And I’m not going to lie, I definitely ate a scone with a half of a grapefruit on the side. I really can’t get enough. But now I’m also thinking adding blueberries in would be awesome (and pretty!) and a mango scone probably needs to happen soon, too.
My favorite way to enjoy fruity scones is with tea (over coffee) because it just feels so light and refreshing. I’m a tea fiend and Chris and I literally stockpile it so we always have a fabulous selection. Here are a few of my current tea obsessions:
Sugar Cookie Sleigh Ride by Celestial Seasonings- It’s technically a “holiday” tea, but I think it can be enjoyed any time!
Harney & Sons Hot Cinnamon Spice- Only the BEST tea in the world. If you enjoy a spicy cinnamon flavor, you will LOVE this.
Bigelow’s Constant Comment- My old standby, it reminds me of my childhood and I love that it comes in green now!
By the way, of course I’m thrilled spring is here (and spring weather will soon follow), but one thing I’ll really miss about summer is my daily cups of tea. Perhaps I’ll have to start an iced tea tradition!
And with that I say HAPPY WEEKEND!! I’m going to my parents’ house tomorrow to celebrate a late St. Patrick’s Day (corned beef, cabbage, Guinness cupcakes!). Crossing lots of things off the to-do list the rest of the weekend!
Oh, and one more thing for Boston-area residents
A Spoonful of Ginger:
If you’re in the Boston-area and looking for something to do on Monday evening, you should definitely consider purchasing tickets to A Spoonful of Ginger. It’s going to be an amazing event supporting a great cause, the Joslin Center’s Asian American Diabetes Initiative. Over 20 Boston-area chefs will be cooking at the event, including Ming Tsai, Joanne Chang, Jasper White, and more! Also, the event is being held in the beautiful new wing of the Museum of Fine Arts. Tickets can still be purchased here.
Are you a tea drinker? What’s your favorite kind? I’m always looking for tea recommendations!