I’ve said it before, and I’ll say it again, weekends are for baking. …And for brunch!
Way way back when, I made some delicious Summer Strawberry Scones. And while I had half a mind to go back and update that original, I decided to take a slightly different route this time around. Instead I made these Skinny Grapefruit Scones.
As per usual, my mother looked at me like I was a little crazy when I started to make them. Apparently she thinks that grapefruit in scones sounds strange? But, I promise you that it’s not.
This sweet little scones are light and crumbly just like they’re supposed to be. There are plenty of big pieces of grapefruit in there too. I suppose that the idea for these scones started out when I got my hands on some local grapefruit and rose water jam. While I’ve been enjoying the jam on toast, I thought it would be even better on some perfectly paired scones.
These scones are fairly easy to make too and with just a few ingredients. They’re almost fool proof. Almost. It would take a lot to flub them up.
I will say though, that these scones are not overly sweet. They are definitely best served with some jam of some sort or another and some coffee or tea. That’s just how I like my scones to be.
TheSkinnyFork.com From scratch homemade scones made with plenty of juice grapefruit and just a touch of sweetness. Perfect to make on weekend mornings just in time for brunch! Prep Time: 10 Minutes • Cook Time: 18 Minutes
Servings: 12 • Serving Size: 1 Scone • Calories: 151 • Fat: 5 g • Saturated Fat: 3 g • Carb: 22 g • Fiber: 1 g • Protein: 4 g • Sugar: 6 g • Sodium: 109 mg
• 2 C. Whole Wheat White Flour
• 1 Tbsp. Baking Powder
• 3 1/2 Tbsp. Sugar, Divided
• 1/2 Stick Light Butter, Cold & Cubed
• 1/2 C. Fat Free Milk
• 1/2 C. Fat Free Vanilla Greek Yogurt
• 1 Large Egg
• 1 C. Grapefruit Segments, Halved
Directions:
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or a silicone baking sheet. Set it aside.
In a large bowl, combine the 2 C. flour, 1 Tbsp. baking powder, and 3 tbsps. sugar (or sweetener) until well blended.
Add in the 1/2 stick cold cubed butter until the mixture resembles the grainy texture of cornmeal.
I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.
Add in the 1/2 C. milk, 1/2 C. greek yogurt, and 1 egg. Combine together until a smooth dough has formed.
Finally, toss in the 1 C. grapefruit and fold into the dough.
Yes, the dough will be very wet and sticky.
Scoop the dough out onto a well floured surface.
Coat your hands with flour and knead the dough, adding in a bit more flour until the dough is still soft, but easier to work with.
Form the dough into a ball and place it onto the prepared baking sheet. Pat it down with your hands into a half inch hall circle.
Lightly flour the surface of the dough and a knife. Carefully cut the dough into 12 wedges (as best you can.)
Sprinkle on the remaining sugar (or sweetener.)
Place in the oven and bake for 18-20 minutes, or until the edges are turning golden brown and the middle is set.
Remove from the oven and allow to cool slightly.
Cut and serve warm with jam, cream and some tea!
Step-by-Step Photos:
Nutritional Claims: Balanced • Low Sodium • Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
