Why are grapefruits so unloved? Seen as the bitter old man of the citrus world, they always seem to be passed over in favour of a multitude of oranges, lemons, or, in fancier circles, pommelos, which seem to be all the rage currently. Fine, grapefruits are a bit sour, but so are lemons and they turn up everywhere. Grapefruits add tang where it’s needed, and zesty flavour and smell amazing. Not to mention they’re infinitely easier to supreme than oranges, thanks to the big, sturdy membranes separating each segment. I think it’s time grapefruits had their day in the sun and this recipe is the perfect showcase for them. These scones are ridiculously zingy and leave your tongue feeling all tingly because of the zest on top. Which is a great way to wake your mouth up from months of chocolate, apples and stews.
Grapefruit, honey and yoghurt scones
From Joy the Baker
These scones were a little on the flat side, it has to be said. They spread out quite a bit in cooking as the dough was quite sticky. Still, the texture was brilliant, lovely and light, so don’t be put off by their resemblance to overlarge biscuits.
1 ruby grapefruit
2 tablespoons sugar
3/4 cup gluten-free flour blend
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
Pinch of salt
3 tablespoons butter
1 tablespoon honey
4 tablespoons yoghurt
1. Preheat the oven to 190 C.
2. Zest the grapefruit into a bowl with the 2 tablespoons of sugar. Rub the zest into the sugar with the back of a spoon.
3. Supreme the grapefruit by slicing off the top and bottom, and then slicing the peel away with a knife. Then separate out each segment with v-shaped cuts, removing the segments from the membrane. Set aside.
4. Measure out the gluten-free flour, baking powder, bicarbonate of soda and salt into a medium bowl. Add 1 tablespoon of the grapefruit sugar.
5. Rub the butter into the dry ingredients with your fingers until the mixture resembles coarse meal. Quickly add the honey and yoghurt to the mixture, along with the grapefruit segments, and stir until the mixture comes together into a sticky dough. You may need to add another spoonful of yoghurt; you want the dough to be sticky, not dry.
6. Bring the dough into a rough ball and either cut into 6 triangles or simply shape the dough into rough circles, 3 inches across and about an inch high. Sprinkle the remaining grapefruit sugar on top of the scones and place them on a parchment-lined baking sheet. Bake for 15 minutes, or until brown on top and soft, but not wet, in the middle.
7. Remove from the oven and cool on the baking sheet for 5 minutes before moving to a cooling rack. Eat them on their own, pulled apart and still warm.
Makes 4-5. Because these contain fruit, and are scones, they don’t last too well, which is why I made such a small batch. But they are pretty good the day after they’re made, especially if you microwave them for 30 seconds.