Grapefruit Honey-Yogurt Scones
While I was writing up my post for my own recipe for Grapefruit Scones a few months ago, I came across a different recipe for Grapefruit Honey Yogurt Scones. (There’s a lot of descriptors in that recipe title!) Since I had some grapefruit, I decided I might as well try it.
This recipe was a little different from mine. Aside from the additions of honey and yogurt, the new recipe included segmenting the grapefruit and incorporating the citrus fruit into the scone dough itself. It also involved mixing the grapefruit zest with sugar and using it both in the scones and as a topping.
Segmenting citrus is something I particularly don’t enjoy, but it wasn’t too bad here since I was going to cut up the segments anyway prior to adding them to the dough. (…although I guess I wasn’t supposed to break them up further…) I didn’t have Greek yogurt, so I used some plain lowfat yogurt (plus soured milk since I ran out) instead, which probably defeats the purpose of adding yogurt. I added a little too much baking powder and compensated by reducing the baking soda and salt.
The scones came together easily enough once the grapefruit was zested and segmented. The dough was very slack (probably due to my thin yogurt), and rather than separate out the wedges, I left them crowded together to bake. I baked them at 425F for 17 minutes.
This recipe had bites of grapefruit, which Alex thought reminded him of gummy candy when he bit into them – tart and chewy. I got hints of bitterness in some bites – so I potentially got some pith mixed in with the zest, or some of the membrane included with the grapefruit segments. I did like the grapefruit zest sugar on top of the scone, since it browned as the scones baked, but it wasn’t as good reheated. The texture was fine – these were very fluffy, moist scones, with an assertive grapefruit flavor. I didn’t notice the flavor of honey in the recipe, and the plain, low-fat yogurt I used didn’t do more than milk would to enhance the recipe. Greek yogurt as the recipe called for may have made a thicker, richer scone.
This recipe was fine, but overall, I prefer my recipe. I’m not just saying that because I created it. My recipe had simpler ingredients (no honey and yogurt was optional), was easier to make since you didn’t have to segment fruit, and had a gentler, more refreshing citrus flavor. Anyone who likes citrus can like my recipe. This was a decent enough recipe, but you really have to like grapefruit to enjoy the Grapefruit Honey-Yogurt Scones.
Want more grapefruit? Try Grapefruit Yogurt Cake.