It’s always a surprise to me that winter brings grapefruit. Grapefruit seems like such a summery fruit – light, citrusy, pink – so it’s a true delight that it’s at it’s best in January when not much else is. I got a little overzealous in my grapefruit purchasing a few weeks ago and ended up with a few spares, so I tried putting them into a scone and the results were fabulous. You don’t get an oppressive amount of grapefruit flavor, but enough to know it’s there. As with all scones, I prefer a much smaller scone than is typically considered a serving size, so I cut mine into triangles that have about a 3″ hypotenuse. Sometimes I just form the dough into a disc and cut it like a pizza after baking – either way, you’ll get about 15 small scones.
1/2 large grapefruit
2 cups flour
1 T baking powder
1 tsp salt
1/3 cup sugar (more if your grapefruit is bitter)
1/2 cup cream (I used half&half)
1/4 cup yogurt
1. Preheat the oven to 400 degrees. Peel the grapefruit and remove the pith from grapefruit segments. Stir the flour, baking powder, and salt together in a mixing bowl. Cut the butter into 1/2″ pieces and cut the butter into the flour mixture using either a pastry cutter or a fork. The idea is to break the butter into small pieces, not to incorporate it entirely.
2. Add the cream and yogurt to the dough and stir with a spoon until the flour is incorporated. Fold in the grapefruit chunks – they will break up as you stir them and provide a little more liquid. Taste to make sure there’s enough sugar to offset the tart of the grapefruit.
3. Form the dough into a disc about 1″ high and place in the center of a baking sheet. Bake for 20 minutes or until golden brown. After allowing the giant scone to cool for a few minutes, transfer to a cutting board and slice like a pizza.