I don’t know what it was about Monday that made me want to crawl out of my skin, yank off my work clothes and climb into my comfy clothes, throw my hair into a ponytail and bake. Nothing I could do, think of, say or write was getting my mind off of my mood. All day long I thought about these scones. Sitting at my computer typing away, on my way home, and even while I was eating dinner. Thinking about the scones was the only thing that seemed to keep my mind off of my woes. It left me no choice. I got home and got to work. I just couldn’t go another day thinking about these scones. thank goodness all days aren’t like this.
What is it about baking that consoles me? It’s not necessarily the finished product. I don’t gorge my sorrows in sweets- although that would be nice, my butt would not agree, nor my hips or thighs and I’m pretty sure that’s a sign of an eating disorder or clinical depression. Neither of which I have- I think? There is something in pulling everything together that helps me pull everything together and focus. Focus on what’s important. The end result is always sweet and worth the process, but it’s more about the process. Regardless of what it is, it’s nice to have this in my back pocket for days like Monday.
The minute the timer went off I pulled the scones out and anxiously awaited the cooling process- 10 whole, long, painful minutes. After which, I broke one in half and shared it with M. It was a good moment. We chewed, smiled and nodded our heads at each other. It was particularly wonderful because M had just 20 minutes before, scoffed at the thought of grapefruit in a baked good.
Grapefruit Honey Yogurt Scones
makes: 6 scones
1 1/2 cups all-purpose flour
1/4 cup granulated sugar, divided
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1 Ruby Red grapefruit, zested and segmented
1/2 cup 0% Fage Greek Yogurt
1. Place rack in center of the over and preheat to 425-degrees. Line baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder and baking soda. Set aside.
3. Zest the grapefruit and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.
4. Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angle, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
5. Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.
6. Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.
7. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam. These scones are best served the day they’re made