Grapefruit Scones with Grapefruit Curd

Grapefruit Scones with Grapefruit Curd

What I found out about scones is that there are two kinds: American and British (UK). Evidently the ones from America tend to be sweeter and moister, and come in many different flavors. A “proper” British scone is a little drier and not so sweet (so you can pile tons of jam and clotted cream on, natch!), and normally has raisins or currants, but isn’t usually supposed to get wilder than that.

Well, welcome to the wild side!  I did use a basic scone recipe from Rachel Allen, a British baker, but I jazzed it up with three kinds of grapefruit flavor. There are literally hundreds of sweet Ruby Red grapefruits on our pastor’s tree and he is giving them to us by the bag. 😉

A few tips about making really wonderful scones:

  • Make sure your ingredients are COLD!  Cold helps the butter stay in little lumps, and when the scones are baked, those lumps form pockets and make the scones really flaky and light.  This works on pie crust too; that’s why oil crusts are always heavier.
  • Put the oven rack on the highest spot — this turns the scones golden and helps them rise faster and lighter.
  • This from Rachel Allen, not me, but if you can get Italian flour (or 00 flour), your scones will be even lighter.

Also, if you can’t get enough ruby red grapefruits to make grapefruit curd, these scones can stand on their own with maybe a little butter.  The curd really puts the grapefruit flavor over the top!  I like grapefruit…but you could use lime, lemon, or even orange for a similar taste experience.  I’d add more sugar if you used lime or lemon, and a little less for orange.  Play around!

Grapefruit Scones with Grapefruit Curd
Serves 16
Light, flaky tangy scones smothered with creamy citrus curd
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Prep Time
25 min
Cook Time
15 min
Total Time
45 min
Prep Time
25 min
Cook Time
15 min
Total Time
45 min
319 calories
50 g
104 g
11 g
5 g
6 g
119 g
275 g
20 g
0 g
4 g
Nutrition Facts
Serving Size
119g
Servings
16
Amount Per Serving
Calories 319
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 104mg
35%
Sodium 275mg
11%
Total Carbohydrates 50g
17%
Dietary Fiber 1g
4%
Sugars 20g
Protein 5g
Vitamin A
11%
Vitamin C
30%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Topping
  1. 1/4 to 1/3 cup (50-66g) sugar
  2. zest of 1 ruby red grapefruit
Scones
  1. 4 cups (500g) flour
  2. 1 heaping tsp baking soda
  3. 2 heaping tsp cream of tartar
  4. 1 tsp salt
  5. zest of 1 ruby red grapefruit
  6. 1 stick (125g) butter, cut into small cubes
  7. 2 scant TBS (25g) sugar
  8. 1 egg, beaten
  9. 1/2 cup (118 mL) grapefruit juice
  10. 1/4 cup (71.25g) plain Greek yogurt
Grapefruit Curd
  1. 6 egg yolks (save the whites for another recipe)
  2. zest of 1 ruby red grapefruit
  3. 1 1/4 cups (250g) sugar
  4. 1/4 tsp salt
  5. 1/4 cup (28g) cornstarch or cornflour
  6. 2 cups (473 mL) grapefruit juice
  7. 3 TBS (43g) butter, cold
Instructions
  1. Preheat the oven to 425 degrees F/220 degrees C. Set the oven rack in the highest place.
Topping prep
  1. Zest one grapefruit and mix with 1/4 to 1/3 cup (50-66g) sugar. The sugar should not be wet from the zest. I had to use more because my grapefruits were very large! Set aside for later.
Scones
  1. 1. Mix the flour, baking soda, cream of tartar, salt, and the zest of 1 grapefruit in a large bowl.
  2. 2. Using a pastry blender (or your fingertips, but not too much, because they're warm!), cut in the cubed stick of butter until the mixture is fairly even, with a few large lumps.
  3. 3. Add the 2 TBS (25g) sugar and mix well.
  4. 4. Set aside about a third of the beaten egg (about 1 TBS) and combine the rest with the 1/2 cup (118 mL) grapefruit juice and 1/4 cup (71.25g) Greek yogurt. Whisk to combine.
  5. 5. Add liquid mixture to flour mixture and mix briefly to combine into a moist dough. Try to get as much of the flour "tailings" mixed in before you turn the dough out.
  6. 6. Turn the dough out onto a floured mat and knead lightly to bring the dough together. The less kneading/mixing, the better.
  7. 7. Press the dough into a rectangle of roughly 10" x 6" (25.4 x 15.24 cm). Cut lengthwise down the middle of the rectangle, then in fourths widthwise (you will have 8 squares). Cut each square diagonally into two triangles. This leaves you with 16 small triangles. You can also press the dough into an 8" (20.32 cm) circle and cut into 8 or 12 wedges.
  8. 8. Place the scones onto cookie sheets lined with parchment paper. They will rise, not spread, so they can be placed closer together (in fact, this will encourage them to rise higher).
  9. 9. Add about 1/2 TBS of buttermilk to the remaining 1 TBS of beaten egg to make an egg wash. Brush the tops of the scones with the egg wash. Sprinkle the grapefruit sugar topping on them.
  10. 10. Bake on the highest rack of the oven for 10-12 minutes or until golden brown.
Grapefruit Curd
  1. While the scones are baking, make the curd.
  2. 1. Heat water in a double boiler on medium heat. If you do not have a double boiler, a metal bowl set over a saucepan of water will work as well. Do not let the water touch the bottom of the bowl or double boiler top.
  3. 2. Use the top of the double boiler (or your metal bowl) to mix 6 egg yolks with the zest from 1 grapefruit, 1 1/4 cups (250g) sugar, 1/4 tsp salt, 1/4 cup (28g) cornstarch, and 2 cups (473 mL) grapefruit juice. Whisk till well-combined.
  4. 3. Place the top of the double boiler or the metal bowl over the water when it comes to a boil. Whisk the mixture occasionally until it boils.
  5. 4. Once the curd boils, let it boil for 5 minutes, or until thickened (mixture can coat the back of a spoon). Whisk very frequently, if not constantly.
  6. 5. When thickened, remove from heat and mix in the cold butter. Let the butter melt and mix it in well.
  7. 6. This step is optional, although I like to do it: Using a fine mesh strainer, pour the curd into a bowl. This removes any small seeds, extra zest, and any bits of egg white that may have cooked into the curd.
  8. 7. Pour the curd over your scones, ice cream, or plain yogurt with berries! Make sure to cover the curd and refrigerate to store.
Notes
  1. Try other citrus fruits instead of grapefruit.
  2. Make sure all scone ingredients are cold.
  3. The grapefruit curd won't be pink, because of the egg yolks, but if you want, you can fling in a few drops of red food coloring. 😉
Adapted from Rachel Allen
beta
calories
319
fat
11g
protein
5g
carbs
50g
more
Adapted from Rachel Allen
The Copper Lemon http://thecopperlemon.com/
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