Grapefruit Honey Yogurt Scones

These scones are not your normal scones. Soft, chewy, tart. They make your tongue tingle in that lovely way that grapefruit does.

I gathered all my ingredients...

Peeled the grapefruit and put it in a bowl.

Mixed it with the dry ingredients and drizzled sweet, golden honey over it.

Put it all in the oven and got me a delicious batch of floppy scones!

Man, these are so good. And you make grapefruit sugar beforehand and sprinkled it on top, so it has this bubbly, crunchy sugar shell on the top. Mmm...

Grapefruit Honey Yogurt Scones

makes 6 scones

adapted from Joy the Baker

1 grapefruit

1/4 cup sugar (turbinado is best)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

4 tbsps unsalted butter, cold

2 tbsps honey
1/2 cup plain Greek yogurt

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

Make grapefruit sugar: zest the grapefruit and rub with the back of a spoon in a bowl with the sugar. It may get a little soggy; that's ok.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Stir in two tablespoons of the grapefruit sugar and set the rest aside for topping the scones.

Next, segment the grapefruit. The easiest way it to supreme it: cut a slice off the top and bottom, and then cut the thick rind off the sides in slices. Peel each segment from the pith with your fingers, cut in half, and set aside in a bowl. 

Dice the cold butter into chunks and delicately work into the dry ingredients until the mixture has little butter bits the size of small peas and the flour resembles a coarse meal. Add the grapefruit and the honey and yogurt. Mix until everything is moist.

Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick. Cut the dough into six triangles. like slices of pie. Place on the baking sheet, and sprinkle heavily with all the leftover grapefruit sugar. 

Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center.  Allow to cool on the pan for 10 minutes before serving.  Serve with a nice cup of tea. These scones are best served the day they’re made.