Can you believe it will be Valentine’s Day in 5 days!? Whether you’re celebrating or not, you have to admit that it definitely snuck up this year. I seriously don’t know where the time goes. Cliché, followed by cliché. But so true!
This past weekend Etienne and I hosted a Valentine’s Day dinner party with some friends. There were supposed to be 4 couples coming, but due to the INSANE snowstorm that day, one couple had to cancel. It actually kind of worked out, since our table had a hard enough time fitting all 8 of us, and I hate to admit it, we had just enough to eat. Apparently I need practice making large quantities of food! We had salad, spicy butternut squash soup, and these crazy good (and easy) beef short ribs with mushroom risotto by Flavor the Moments. Thanks, Marcie!
But what we really need to talk about is the cake. Eeek! I was totally winging it with this cake, so I wasn’t sure how it was going to work out….now I really regret not creating a post about it. In due time, I suppose. It had a chocolate cake base and a raspberry mousse filling, all topped off with a thick layer of chocolate ganache. Swoon!!
Isn’t she pretty!? Alas, after all that decadence, I wanted nothing but a tart, juicy grapefruit on Sunday. So I had about 4 of them. And nothing else. It was perfect!
I am overjoyed that grapefruits are in season right now. They’ve long been one of my favourite fruits – I love to cut them in half, sprinkle a bit of salt on top and dig in. I’ve also been known to just peel them whole and eat them like an orange. SO good! I have been buying them by the bag every week for the past month. I can’t get enough!
Since I’ve been buying an abundance of the fruit, I am ok with using one of two of them every once in a while to make something else delicious! I whipped together these grapefruit scones the other week, and I think I hit it out of the park. You’ll have to tell me.
I used the zest of one whole grapefruit in the recipe, along with real, fresh grapefruit juice. The dough is a cinch to make. The usual scone rules apply; keep the butter COLD, and do not overwork the dough. I actually like to keep my butter frozen before using it, and then use a grater to shave it into fine pieces before incorporating it into the dough. If you have a food processor, it’ll do that job for you in seconds!
The glaze is delicious – I mixed more grapefruit zest into it, along with a touch of grapefruit juice. It has just the right amount of zing!
The scones are best enjoyed fresh, but I had no problem eating them over the next few days!! I like to heat them up a bit and add a bit of butter…so good!
I suggest that you go out of your way to buy a few extra grapefruits the next time you’re at the grocery store – you’ll be happy you did!!
Take advantage of grapefruit season with these sweet, flaky scones with a touch of citrus, topped with a simple zesty glaze!
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup very cold unsalted butter*, grated or in cubes
- 1/3 cup granulated sugar
- 1 egg
- 1/4 cup heavy cream
- 1/3 cup fresh grapefruit juice
- zest of 1 grapefruit
- 1 tbsp fresh grapefruit juice
- 1 tbsp grapefruit zest
- 1/2 cup powdered sugar
- Preheat the oven to 400 F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Cut in the cold butter using a fork or a pastry blender until the mixture resembles coarse pea-sized crumbs.
- In another mixing bowl, whisk the sugar together with the egg until combined, then add the heavy cream. Pour the liquid ingredients into the dry, and gently begin to combine together with a spatula. Add the grapefruit juice and zest, and use the spatula to mix gently until a soft dough is formed. Do not overmix!
- Transfer the dough to a lightly floured surface, and using floured hands, form the dough into an 8″ disc and cut into 8 wedges. Place each wedge on the prepared baking sheet a couple inches apart. Bake the scones for 18-20 minutes, until the scones are light brown around the edges. Allow the scones to cool for a few moments before adding the glaze.
- Make the glaze. While the scones are baking, prepare the glaze by combining the powdered sugar, grapefruit juice and zest. Add more juice or more sugar to achieve the consistency you’d like. Drizzle the glaze over the fresh scones before serving.
Scones are best enjoyed immediately, but will keep at room temperature in an airtight container for 2-3 days. I like to re-heat my leftover scones and add some butter 🙂
- I like to grate frozen butter into small pieces before adding it into the scone dough.