Grapefruit Scones

26 Feb


After getting back from our little day-long respite from the city (went to Huntsville State Park for a night of camping and hiking around the lake), we had to play catch up with everything on our list on Sunday. Finally after a quick and lighter meal (after eating bbq and burgers most of the weekend) of green beans with an Asian ginger sauce, tofu, and purple sticky rice, I realized that I hadn’t baked anything new this week, and had really coveted trying out a grapefruit scone recipe. I adjusted the heck out of the initial recipe, but it turned out tasty, especially with the aid of the grapefruit curd, which we topped it with. I have to say, scones for dessert are pretty damned good.


  • 1 grapefruit, sectioned
  • 1/4 c sugar
  • 2 c flour
  • 2 tsp baking powder
  • pinch salt
  • 4 tbsp butter, cut into small pieces
  • 1/2 c non-fat vanilla yogurt
  • 2 tbsp grapefruit juice
  • 1/4 c 2% milk (skim should work fine too)
  • dash of sugar, for topping


  • Preheat oven to 425
  • Section the grapefruit and cut each section into thirds, let sit over sieve so that remaining juice and drip and be caught
  • Whisk together flour, sugar, salt, baking powder
  • Work the cut butter into the flour mixture with a fork until the butter pieces are much smaller and incorporated
  • In a separate bowl, whisk together yogurt, milk, and grapefruit juice
  • Add the grapefruit sections into the dry ingredients and then gently mix in the wet ingredients, until a rough dough forms.
  • Flatten dough out, cut into scone wedges, top with a scant amount of sugar on each, and place on silpat into oven for ~10-15 min or until golden brown

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