Grapefruit Honey Yogurt Scones

By MJH

Ingredients

• 1 1/2 C all-purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1 ruby red grapefruit
• 1/4 C sugar
• 6 T unsalted butter, cold
• 2 T honey
• 1/2 C plain Greek yogurt (Chobani, of course!)
• 1/4 C milk

Details

Adapted from wearenotmartha.com

Preparation

Step 1

Pre-heat oven to 425 degrees

Whisk flour, baking powder, baking soda and salt together in a medium bowl.

Zest entire grapefruit.

Combine the zest with the sugar. Rub it together with the back of a spoon to blend well.

Measure out 2 tablespoons of the sugar/zest and whisk it into the dry ingredients. Save the remaining sugar.

Segment the grapefruit and set aside.

Cut cold butter into small pieces and add it to the flour mixture.

Using fingers or a pastry blender, break down butter in mixture, until it resembles coarse meal.

Add honey, yogurt, and grapefruit segments to the mixture.


Using a fork, toss the mixture together just until all the ingredients are moistened.

Place scone dough on a lightly-floured surface and form an 8-inch circle, about 1-inch thick.

Cut the dough into 6 triangular segments.

Place on a baking sheer lined with parchment paper.

Lightly brush the tops of the scone with milk and sprinkle generously with the sugar zest.

Pop the scones in the oven for about 15-17 minutes, until they’re golden brown on top, but still soft in the center.