the best thing I ever made

Not according to me.

According to Crockett.

Seriously. He ate one of these scones and he said “these are the best thing you’ve ever made”. I said, “really?” He said, “yeah, definitely.” I said, “what about those BLATs I made that one time?” He gave it some serious thought, but he finally came down on the side of the scones.

These were the inspiration of the genius Joy the Baker. I made a few changes based on what I had on hand. The addition of whole wheat flour makes them a little heartier, and the almond flour makes them both more tender and higher in protein. The man ain’t lying – they’re delish.

Grapefruit Scones
Adapted from Joy the Baker

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

6 tablespoons cold unsalted butter

1 large grapefruit
4 tablespoons sugar

1/2 cup plain yogurt
2 tablespoons agave nectar

  1. Heat the oven to 400 degrees.
  2. Zest the grapefruit. If your boyfriend somehow misplaced your zester (or you did, but obviously THAT would never happen), you can use a sharp paring knife to cut very thin strips of zest and finely chop the strips. Peel and segment the grapefruit and set the pieces aside. (There are some good pictures on how to do that here if you haven’t tried before.)
  3. Mix the sugar and zest together and rub until the sugar is all moist.
  4. In a large bowl, stir together the dry ingredients and half the sugar from the previous step (with the zest in it). Cut the cold butter into pieces and rub it into the dry ingredients until no butter piece is larger than a pea.
  5. Add the yogurt and nectar and stir. When all the flour has been mixed in, add the grapefruit segments and knead until they’re well spread through the dough.
  6. Plop the dough onto a piece of parchment and shape into a circle about 8 inches in diameter. This is a wet dough, so it will be sticky.
  7. Add the remaining zest/sugar combo to the top of the scone circle and evenly distribute, then pat to make it stick. Cut the circle into eight pieces (like a pizza) and spread  the pieces out.
  8. Bake for 15 minutes.

They keep ok, but don’t stay crunchy. I recommend freezing whatever you won’t eat the first day and defrosting them in the oven when you’re ready (350 for 5-7 minutes).

You can SEE the crunch.

A scone and a blueberry yogurt for lunch?

Ok, fine, twist my damn arm why don’t you.

 

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