Grapefruit scones

• Vegetarian

• Produce

  • 1 Grapefruit, zest from

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 4 tsp Baking powder
  • 1/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 cup Powdered sugar

• Drinks

  • 9/16 cup Grapefruit juice, fresh

• Dairy

  • 5 tbsp Butter
  • 1 tbsp Milk
  • 1/4 cup Yogurt, Plain

Found on prettyplainjanes.com

Ingredients

• For the scones:
• 1¾cup all purpose flour
• ¼cup granulated sugar
• 4tsp baking powder
• ¼tsp kosher salt
• zest from one grapefruit
• 5tbsp cold butter cut into small cubes
• ½cup fresh grapefruit juice
• ¼cup plain yogurt
• 1 egg
• 1tbsp milk
• For the glaze:
• 1 to 2tbsp fresh grapefruit juice
• ½cup powdered sugar

Directions

• Preheat the oven 400ºF. Line a baking sheet with parchment paper.
• Place flour, sugar, baking powder, salt and zest in a food processor and pulse a few times. Add the butter and pulse until the butter is in pea size crumbles (about 8 quick pulses). Dump the contents into a large bowl and add juice and yogurt. Mix with a spatula until just combined. Absolutely no overmixing here otherwise you will have tough scones.
• Dump dough onto the prepared baking sheet. Form into an disc, about 1 in thick (it will be anywhere from 6 to 8 in diameter). If dough is really sticky flour your hands a little for better handling. Cut into 8 wedges and separate evenly on the baking sheet.
• Whisk egg and milk vigorously together. Brush the top of each scone with egg mixture. Place in oven for 10 to 12 minutes or until bottoms begin to brown and tops are just starting to turn golden. Allow to cool on sheet.
• While the scones are baking make glaze but combining the powdered sugar and juice...1 tbsp at a time. If glaze seems too thick add more juice. Too thin add more sugar.
• When scones are completely cooled drizzle glaze over the top one. Enjoy!