I have a great recipe for scones that has garnered me a lot of compliments over the years. It's a lemon scone recipe that I've changed up to become orange scones, orange & blueberry scones, and probably some others. Since I love baking with citrus, I decided to go with that theme again and make...grapefruit scones. I did, after all, have a bunch of very nice, large ruby reds on hand.
Here is the scone recipe. I have no idea where it originated, but I've had it for ages.
Lemon/Orange/Grapefruit/Citrus Scones2 cups all purpose flour
1/3 cup white sugar
2 tbsp baking powder
1/4 tsp salt
2/3 cup cold butter, cubed
2 eggs
1/3 cup 10% cream
1 tbsp finely grated citrus zest
1/4 cup citrus juice
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter and sablé with fingers until mixture is crumbly.
In a separate bowl, whisk together eggs, cream, zest, and citrus juice. Pour over dry ingredients and gently incorporate until you get a sticky dough.
Turn out onto a well-floured surface. With floured hands, form into a ball and knead gently 8 times. Place on parchment-lined baking sheet. Pat into a circle 3/4" circle, then cut into 8 wedges. Do not separate.
Glaze options: brush with citrus juice & sprinkle with sugar, or as I did, brush with an egg wash and sprinkle with citrus-flavoured sugar.
Bake at 350F until golden.
For the citrus sugar, I had 2 grapefruits zested. I used half of the zest in the scones and shook the other half in a container with about 1/2 - 3/4 cups of sugar until well-combined (I credit my friend Jodi for giving me this idea).
These turned out great, though the scone itself could have used more grapefruit zest. But they were a hit with my roommates! The grapefruit sugar topping was awesome. These scones are not the texture of Cobs' scones, which are more doughy. I'm not sure which I prefer, but you can never beat homemade scones right out of the oven, that's for sure.
