Daily Recipe: Honeyed Grapefruit Oat Scones
We found this recipe, originally from The Kitchn, and loved the idea of featuring a “winter morning recipe.” Inspired by this 45 degree weather (and the arrival of local grapefruit), it seems appropriate to feature a scone with the warming flavor of ginger accented by subtle citrus. We imagine making these scones, curling up with a cup of coffee, and savoring this unusually crisp winter-like weather. Happy eating!
Honeyed Grapefruit Oat Scones
Adapted from The Kitchn
Makes 6 scones
2.5 cups old-fashioned rolled oats- 1.5 cups used to make oat flour ($2.60 for 2.5 cups)
1/4 cup granulated sugar+more to sprinkle on top ($.68 for 1/4 cup)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ginger powder
1/2 tsp salt
1 grapefruit, zested and segmented (see directions below) ($1.43 for 1 grapefruit)
8 oz cold unsalted butter, sliced into 1/2-inch cubes ($3.00 for 8 oz)
3/4 cup plain Greek yogurt ($1.25 for 3/4 cup)
3 tbsp honey ($.33 for 3 tbsp)
Approximate total for in.gredients: $10.33
Approximate total per scone: $1.72
Preheat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside.
Make your oat flour using rolled oats. Take about 1.5 cups rolled oats and process in your food processor until the oats have a flour-like consistency.
In a medium bowl, whisk together the flours, oats, sugar, baking powder, baking soda, ginger and salt. Toss the grapefruit zest with the dry ingredients.
Add the cubed butter to the dry ingredients. Using your fingers, rub or cut the butter into the flour mixture until it resembles small, coarse peas. Work quickly so the butter doesn’t warm up too much. Add the yogurt and honey, and toss everything together until all of the dry ingredients are moistened.
To segment the grapefruit, slice off the bottom and top of the grapefruit and use a sharp knife to cut away the peel and the white pith. Slice in between the white skin segments and release the wedges of the fruit. Chop each segment in half and set aside.
Add the grapefruit pieces last. Quickly and gently fold them into the scone mixture. You don’t want the grapefruit to become smashed or release too much juice, as that will alter the texture of the scones.
Turn the dough out onto a lightly floured surface. Form into an 8-inch circle, about 1-inch thick. Cut the dough into six triangles using a knife. Place the triangles on the baking sheet and sprinkle the tops with sugar.
Bake for 18-20 minutes, or until golden brown on top and firm, but soft in the center. Cool for 15 minutes before serving.