Updated Thursday, January 24th, 2013
Yield: 8 scones
Adapted from a tasty recipe for Scottish Oat Scones, these breakfast treats are studded with sweet grapefruit and topped with a tangy citrus glaze.
Zest the grapefruit and set zest aside. Peel and segment the grapefruit, then remove fruit and transfer to a cutting board.
Chop the fruit, being careful not to lose the juice. Pour the chopped fruit and juice into a colander set over a bowl to catch the juice. Press down on the fruit with paper towels to absorb excess juice. Set aside.
Preheat the oven to 425 degrees and line a baking sheet with parchment.
In a large bowl, combine flour, oats, sugar, baking powder, cream of tartar and salt. Whisk to combine.
In a small bowl, combine cooled butter, milk, and egg. Add to dry ingredients, mixing until just moistened. Gently fold in the well-drained fruit.
While in the bowl, shape dough into ball, then transfer to the prepared baking sheet. Using floured hands (the dough will be sticky), pat the dough into an 8-inch circle. Using a large knife or bench scraper, cut the circle into 8 segments.
Bake for 15-20 minutes or until light golden brown. At 15 minutes, remove from the oven and run your knife through the slices again to ensure even baking in the middle.
Once cooled, separate the scones and drizzle with glaze.
In a small bowl, combine ingredients and stir until smooth.
Set scones on a wire cooling rack over a baking sheet and drizzle with glaze. Allow the glaze to harden before serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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