Those delicious beauties are packed full of vitamins and antioxidants that make your body feel happy inside, so it makes perfect sense to add them to your diet! This Ruby Red Grapefruit Scone recipe combines the bright, sweet flavors of Ruby Red grapefruits with the flaky, tender texture of classic scones for a delicious, zesty morsel.
Grapefruit’s Health Benefits
I mentioned that grapefruits have some pretty awesome health benefits. Here are a couple of awesome things that it can do for your body:
The vitamins & minerals found in grapefruit (vitamin A, B, and C, zinc, copper, and iron) all work together in the body to promote immune system function. They also help maintain the integrity of your skin, which acts as a protective barrier to infection.
Each fruit has a good amount of fiber to help you feel full when added to meals.
Studies show that adding grapefruit to your diet may help reduce insulin resistance, which can lower your risk of developing type 2 diabetes.
Grapefruit contains nutrients and antioxidants shown to help protect the heart by regulating blood pressure and cholesterol levels. Those same antioxidants may also help prevent the development of some chronic conditions, including heart disease and cancer.
Grapefruit sure does sound like one heck of a superfood, but it can interact with some medications, so consult with your doctor before you add grapefruit to your regular diet.
Quick Tips for Making Scones
Temperature is key: When an ingredient specifies hot, room temp, cold, or frozen, it’s for a reason. Trust what the recipe asks for.
Handle with care: Overworking the dough can cause rubbery, flat scones. Be gentle with your dough and only mix until just incorporated.
Read twice, measure once: Scones are a delicate art, so be sure to follow the ingredients closely. One wrong measurement might cause issues with your dough.
Following these few tips will give your scones that delightful texture you’re grown to love and crave. Nobody wants to sit down for tea time and bite into a disappointing scone, am I right?!
Now let’s get started! Since this recipe uses big chunks of grapefruit, we’ll be using the drop scone technique instead of the traditional triangles. This will avoid having to cut through those yummy chunks. Plus you’ll get 10-12 smaller scones instead of 8 big ones, which means more to go around! Invite your friends over to share in this tasty Ruby Red Grapefruit Scone Recipe.
Ruby Red Grapefruit Scone Recipe
- 2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 2 teaspoons Kitchen Table Blend black tea, finely ground
- 1/2 cup (1 stick) unsalted butter, frozen
- 1/2 cup buttermilk or heavy cream (plus 2 tablespoons for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 Ruby Red grapefruit zested, and segmented
- 2 tablespoons granulated sugar
- 1 tablespoon grapefruit zest
Make the topping: combine 2 tablespoons sugar with 1 tablespoon grapefruit zest. Rub together with the back of the spoon until well mixed. Set aside.
In a small bowl or measuring cup, whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Refrigerate.
Grind Kitchen Table Blend black tea in a coffee grinder or chop with a knife until fine.
In a large bowl, whisk flour, sugar, ground tea leaves, salt, and baking powder together until combined.
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
Drizzle the wet ingredients over the flour mixture and add in the grapefruit chunks. Gently mix together until everything appears moistened.
Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. You should get 10-12 scones.
Brush each scone with buttermilk and top with the grapefruit sugar mixture.
Refrigerate scones for at least 15 minutes.
Meanwhile, preheat the oven to 400°F.
Bake for 18-26 minutes, until golden brown around the edges and lightly browned on top.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Recipe adapted from Sally's Baking Addiction.