As I was checking out my backlog of recipes ready to be posted, I knew this one would be quite appropriate for the big event tomorrow. Ya know, that little wedding that’s going on across the pond? Honestly, I’ve been very disinterested in the whole thing, which is very unlike me, but of course if I am going to celebrate, I’ll do it with baked goods. I know this isn’t a wedding cake, or even a groom’s cake (the recipe was recently revealed, oh em geeee), but scones are next in line to crumpets in my mind as “most English baked good”, so they seemed fitting for today.
This was my first attempt at making scones (last week I was a whoopie pie virgin, I guess I’m into trying new things around here these days), and I was surprised at how uncomplicated it really was. Of course I had my doubts all along that my drab dough would yield such sophisticated breakfast treats, but I was pleasantly surprised with the texture, density, and of course, the taste of these scones. The recipe lineup is also a pretty simple one, not to mention “healthy” as far as things go on this blog. Because they’re healthy-ish, these scones are not very sweet, but they still have a hearty flavor that I really enjoyed. I am definitely looking forward to experimenting with the recipe and adding different mix-ins, maybe some cinnamon and brown sugar, mmmmm. But as I mentioned in the Orange Bar post, I had been recently inundated with citrus, and was excited to use some of the grapefruits in this recipe. If grapefruits are no longer cheap at your supermarket, just grab a lemon instead!
I am absolutely loving the recent onset of warm weather we’re experiencing here in CT, it finally feels like winter is definitely over! Although if the AC was working in the health center I could enjoy it even more… I’m a big fan of light and fruity summertime food, and with the price of berries finally on the the decline, I was all over this recipe. So even if you’re not celebrating the royal wedding this weekend, at least you can celebrate the turn of the weather and cheaper produce :)
Blueberry Grapefruit Scones
Recipe adapted from Local Kitchen
1 cup all purpose flour
1-1/2 cup whole grain flour
1/2 cup + 2 tbsp cake flour
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup turbinade sugar, plus extra for sprinkling
1 tbsp grapefruit zest
3/4 cup chilled unsalted butter, cut into 1/2 inch pieces
1 cup fresh or frozen blueberries
3/4 cup buttermilk, plus extra for glazing
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
- Mix grapefruit zest into flour mixture.
- Add butter and rub between your fingertips until mixture resembles coarse meal. This may take awhile, but you really want the butter to be in contact with as much flour as possible, so really break it up, leaving small chunks.
- Mix in blueberries.
- Gradually add buttermilk, tossing with a fork until moist clumps form. Stop adding liquid when it seems the dough will stay together, you don’t want it to be too sticky or too crumbly. If the dough still seems crumbly, add more buttermilk 1 tbsp at a time.
- Turn the dough onto a lightly floured work surface and knead briefly to bind the dough.
- Split the dough in 2 and form each portion into a 1-2″ thick round. Cut the rounds into 8 pie pieces with a sharp knife or pizza cutter.
- Transfer wedges to a parchment paper or silicone mat-lined baking sheet, spaced approximately 2″ apart.
- Using a pastry brush, glaze the tops of each wedge with buttermilk and sprinkle a small amount of sugar on top for added crunch.
- Bake for 20-25 minutes, rotating pans half way through, until tops of scones are golden brown.
- Transfer to wire rack to cool.
Recipe yields 16 small scones.