Grapefruit Mini Scones for Two

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For as long as I can remember, my Dad had a grapefruit with his breakfast daily. Cut in half and sprinkled with a little blue packet of Equal, it was a part of his morning ritual and a fond memory of my childhood.

Occasionally, he would prepare one for me the same way as he prepared his, except he would sprinkle real sugar on top rather than the imitation stuff. If I wasn’t having a grapefruit of my own, he would sometimes squeeze a bit of the juice at the end into a large spoon and let me drink it. The best part, in my opinion!

All grown up and in my own kitchen, I still eat grapefruit occasionally. Today, I decided to do so in the form of a scone. Last year, I posted a recipe for a small batch of strawberry scones. Over the year, not much has changed: Mr. Webb still doesn’t love breakfast, but he will get out of bed for a scone (or three!).

Grapefruit Mini Scones

makes 6 mini scones

  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/4 cup sugar
  • 1 t. baking powder
  • 1/4 tsp. salt
  • 1 tsp. grapefruit zest
  • 1/6 cup COLD butter
  • 1/2 egg
  • 1/4 cup fresh-squeeze grapefruit juice
  • 1/2 tsp. vanilla extract

Glaze:

  • 1/2 cup powdered sugar, sifted
  • 2 T fresh squeezed grapefruit juice
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. grapefruit zest
  1. Preheat oven to 375 F.
  2. Sift together the first six ingredients, and then cut in the butter using a pastry blender or a hand mixer on low speed. The butter should be combined into the dry ingredients only to the point where the texture still looks coarse and there are still pea-sized chunks of butter.
  3. Combine the remaining three wet ingredients, and mix into the butter mixture just until everything is wet. Do not over-mix: I usually do this step with a spoon rather than a hand mixer to ensure that the dough does not become too smooth. The beauty of the scone is the flaky, buttery texture that is a result of the butter not being fully incorporated.
  4. Form the dough into a 3/4 inch tall disk, and then cut into six triangles. Spread the triangles out onto a parchment-covered sheetpan, and bake for 15 minutes.
  5. Whisk all glaze ingredients together, and after the scones have cooled for about five minutes, drop a spoonful of glaze onto each.
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Open-faced blueberry, apple, and goat cheese quesadillas

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Happy ‘Whatever Wednesday!’

In case you missed it, I’ve started a new series in which I will be posting themed posts three times a week. Two days ago, I posted my first ‘Munchie Monday’ post, and two days from now will be ‘Fancy Friday.’ Today, however, is Wednesday. Traditionally, Mondays get the bad rap for being the toughest day of the week. To me, Wednesdays are more deserving of this title. So-called hump day: you’ve been working for two days, and you still have three to go. Sweet memories of a relaxing weekend have been overtaken by your mental to-do list, and the weekend ahead is still too far off to justify daydreaming over.

So, it’s Wednesday, and because my brain is often scattered in a hundred places by this time, my posts will be whatever I feel like. I bring you, then: Whatever Wednesday!

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Let’s talk about goat cheese for a second here: who else is absolutely in love with it!? I tried it for the first time last year in a salad, and I could not get over the unique tang and the creamy texture. Since then, I’ve been nothing short of addicted.

So, on this fine Wednesday, if you’re anything like me, you probably come home from work and are: a) exhausted b) hungry c) hoping that delicious food will appear on a plate in front of you with minimal effort on your part. I can’t do anything about the exhaustion except recommend a good, long nap, but I have a feeling that these open-faced quesadillas will appease the emptiest of bellies. If you’ve already made the salsa on Monday and you have some store-bought tortillas on hand, these are a breeze to put together.

If you are up for a tiny tortilla-making adventure, I’ve got you covered as well.

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I rolled three tortillas at once to save time…

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Cornmeal tortillas

1/4 cup + 2 T cornmeal
3/4 cup flour
1/2 tsp salt
1 T vegetable oil
1/2 cup boiling water

1) Combine cornmeal, flour, and salt. Pour in oil and boiling water. Mix with a spoon until cool enough to handle, and then combine with hands until a dough is formed. Allow to cool, and then shape into 10 balls, about 1 oz each.
2) Heat a nonstick skillet to medium-high.
3) Place three balls between two sheets of parchment paper (with space for rolling out, as pictured above), flattening with your palm and then rolling out with a rolling pin until 3-4 inches in diameter. 4) Gently peel off the top piece of parchment, and invert the three circles onto the skillet with the parchment paper still attached. After about ten seconds, you should be able to peel off the top parchment easily. Cook the tortillas until a few brown spots appear on the bottom, and then flip over to cook the other side.

Open-faced blueberry, apple, and goat cheese quesadillas

10 mini tortillas
One recipe blueberry-apple salsa
5 oz goat cheese

1) Preheat oven to 350 F.
2) Line a baking sheet with the ten tortillas. Top each tortilla with a generous spoonful of salsa, and bake for ten minutes.
3) Remove sheet from oven, and crumble 1/2 oz of goat cheese on top of each quesadilla. Bake for two more minutes.
4) Sprinkle with a touch of salt, and serve warm!

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Just wait till a warm blueberry explodes all over the inside of your mouth… And that melty cheese… Mmmm! Dinner tonight consisted of these and this salad… Which was amazing!