I've been on a grapefruit kick this week. Not the good for you kind of kick either, although I need a swift kick in the pants to start me in that direction. Instead of eating them as is I decided to see what I could make with them. I've never cooked with grapefruit before other than having one broiled occasionally. So I went on a Google search and then to Pinterest and found a few things that sounded tasty.
First, I found marmalade that looked rather laborious, but I was in the mood so I tried two different recipes. Then I moved
on to curd and gave that a try, my kids had both given me fresh eggs from their chickens which added a beautiful rich color to the curd, and it tasted wonderful, at least that is what my husband said after a midnight raid of the refrigerator. Finally, I found scone recipes. I've never made scones before, and to be honest I wasn't sure I would like them, but I decided to give it a go.
There was a wide variety of recipes online, and after scouring them for much too long I decided to take what I had read and try my own mixture. I had a general idea from all the recipes I read the basic ingredients and measurements.
Oh, my! I'm not so sure this was a good idea. They are soo good! I've made two batches, and no, I did not eat them all myself, although I could have.
The recipe is below in case you want to give it a try. If you happen to have a grapefruit recipe you don't mind sharing let me know. I think I have about 5 grapefruit left.
Almond scented Grapefruit-Poppyseed Scones
2 cups self rising flour
4 Tbsp butter, cold
Up to 3/4 cup cream
3 Tbsp grapefruit zest mixed with 1/4 cup sugar, divided
1 tsp almond extract
2 Tbsp honey
1 grapefruit segmented, membranes removed
1 Tbsp poppy seeds
2 Tbs grapefruit juice
1/2 cup powdered sugar
Up to 2 Tbsp grapefruit juice
a few drops Almond extract
Cut butter into flour as you would for making biscuits.
Mix grapefruit zest with sugar pushing together with the back of spoon to infuse the grapefruit oils into the sugar.
Stir poppy seeds and 2 tablespoons of the zest-sugar mixture into flour mixture.
In a 1 cup measuring cup stir egg, honey, and vanilla.
Add grapefruit juice to wet mixture and then fill with cream to the 1 cup mark.
Cut segments of grapefruit each into 3-4 pieces and add to flour mixture.
Gently stir liquids into flour and turn onto a large, flat, iron skillet or large pie pan, top with remaining sugar-zest mixture, and pat down gently.
With a large knife cut the dough into 8 wedges. Bake at 425 for 15-18 minutes or until toothpick inserted comes out clean.
For glaze, mix almond extract and juice into sugar a few drops at a time until the glaze reaches a glaze like consistency. Drizzle over warm scones.
This is before the glaze was added.