Grapefruit Scones with Blood Orange Glaze

I don't know about you, but when winter citrus fruit become available I jump for JOY! I haven't baked anything in a while, mostly because my husband and I are trying not to eat sweets, but I got it in my head that I wanted to try and make citrus scones. If you wanted to you could easily forgo the glaze but that extra bright aroma of blood orange before you take a bite was exactly what I imagined these would taste like. They came out with a golden crunch on the outside that gives way to a nice light crumb. I hope you like them as much as we did! 

You will need...

- 3 cups all-purpose flour plus more for surface
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- Zest from 1 Grapefruit
- Juice from 1 Grapefruit approximately 1/2 cup
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
- 1/2 cup (plus 2 tablespoons buttermilk fro brushing tops)
- 1 teaspoon vanilla extract
-  2 tablespoons raw sugar for sprinkling on top


        1. Place rack in the center of oven; preheat to 425°. Line baking sheet with parchment paper. Whisk 3 cups flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add butter; pulse in food processor; until mixture resembles coarse meal.

        2. Whisk 1/2 cup buttermilk, fresh grapefruit juice, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Pulse to combine until shaggy dough forms. 

        3. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Roll into a 10x6" rectangle. I used a rectangle pastry cutter, but you can really shape these however you like. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with raw sugar. 

        4. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

For Blood Orange glaze, juice from 1 blood orange in a small sauce pan with equal part sugar, simmer until dissolved and let cool, drizzle over scones for an extra bright citrus flavor.


I adapted these from my go to scone recipe

Tanya YoungmanComment