I have no idea why I never thought of using grapefruit zest in baking - I certainly use enough lemon and orange zest! But grapefruit never crossed my mind, until yesterday, when I was fiddling with a scone recipe and noticed my breakfast leftovers on the counter - half a grapefruit. Hum, why not?
I tried it out and was stunned as I pulled out the baking sheet to find puffy, light, and very high scones. I think it's most likely that the acid in the grapefruit juice reacted strongly with the baking powder, and oh, what a difference it made!
Paired with a new jar of homemade marmalade, this was the most swoonable scone I've ever made - hope you enjoy.
Makes 6 scones.
Preheat oven to 350F.
Fit a baking sheet with clean foil, shiny side up.
2 cups King Arthur all-purpose flour
1 stick (4 oz) unsalted cold butter, cut into small pieces
1/4 cup sugar
1 1/2 t. baking powder
1 T. grapefruit zest
1 t. orange zest
pinch kosher salt
1 T. fresh grapefruit juice
3/4 cup buttermilk
In mixer bowl, add the flour, butter pieces, sugar, grapefruit and orange zest, salt and baking powder and mix until the butter is well incorporated.
Add the grapefruit juice and buttermilk and mix quickly. It should form a soft but not wet ball of dough. If it's too dry, add more buttermilk or grapefruit juice, a tablespoon at a time.
Scrape the dough onto a floured counter and pat gently into a circle, sprinkling a little flour as you form the circle.
Cut the circle in half with a floured knife, then cut each half two more times so you have 6 pieces.
Place the pieces on the baking sheet and bake for 25 minutes, or until the scones are firm on top when gently pressed and very light when you pick them up. Remove to a cooling rack until cool, and serve with jam or marmalade, sprinkle with a little confectioner's sugar if you wish.
Have a wonderful weekend!