Grapefruit Mini Scones for Two

Image

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.
Advertisements

Ina Garten’s Maple Oat Scones

mapleoatsconesDo heart-shaped baked goods make your heart as happy as they make mine? In my book, it doesn’t even have to be February to bust out the heart-shaped cookie cutter and go to town! A delicious recipe and a loved one to share it with is reason enough for me.

My love for Ina Garten and her style of cooking began back in college, when I had five roommates and one television. Most of the time, majority ruled and the TV was dominated by Sixteen and Pregnant, Gossip Girls, Days of Our Lives, and other shows that I didn’t care for. Once in a while, I would somehow gain access to the remote control for a minute and flip it to the Food Network- naturally, my station of choice. We were a silly bunch of girls that liked to laugh, and when I got my roommates to watch with me, it was 75% poking fun at the cheesy celebrity chefs, and 25% drooling over the recipes. I secretly loved every minute of watching the ease at which these chefs seemed to talk about and execute their craft. Ina Garten, in particular, conveyed a true understanding of what it meant to love both people and food with her incredibly simple and comforting yet stunningly elegant dishes.

I feel like these scones are the embodiment of her cooking style: made with simple ingredients, invoke feelings of love and comfort at first bite, and styled beautifully enough for a photo shoot. While the butter inside these would not allow me to call these a healthy breakfast, they are laced with whole wheat flour and oats to give you a bit of lasting power until lunch. Paired with a platter of fruit and some coffee or tea, these would make a gorgeous addition to a fancy brunch or would be great for a weekend morning with your sweetie.

Do you think if I had offered these as a bribe during college my roommates would have surrendered the remote more willingly? 😉

mapleoatscones2

Maple Oat Scones
For the scones:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup quick-cooking oats, plus additional for sprinkling
  • 1 tablespoons baking powder
  • 1 tablespoons granulated sugar
  • 1 teaspoons salt
  • 1/2 pound cold unsalted butter, diced
  • 1/4 cup cold buttermilk*
  • 1/4 cup pure maple syrup
  • 2 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the glaze:

  • 3/4 cup confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 400.
  2. Combine flours, oats, baking powder, sugar, and salt in a large bowl (with the paddle attachment of a stand mixer, if you have one).
  3. Blend (or cut in, if no stand mixer) in the cold butter with mixer at lowest speed until butter chunks are the size of peas.
  4. Combine the buttermilk, syrup, and eggs, and add all at once to the bowl. Combine just until incorporated.
  5. As the dough will be sticky, heavily flour a surface and turn the dough out onto it. Roll or pat out (I patted) the dough until it is 3/4-1 inch tall. Lumps of butter are ok to be in the dough. Cut out 7 to 9 scones, using whatever biscuit cutter you have handy or think is cute! My heart was about 3 1/2 inches across and I got nine, but a plain 3 inch round biscuit cutter should work just fine as well.
  6. Leaving an inch of space between each scone, place on a cookie sheet covered with parchment paper. Use a pastry brush to egg wash the biscuits, and bake for 20-25 minutes. Tops should be golden.
  7. Meanwhile, use a little whisk or fork to beat the glaze ingredients together. After the scones have cooled for at least five minutes, drip a tablespoon of glaze onto each scone. Garnish with a sprinkling of dry oats!

*as I had no buttermilk on hand, I used the old lemon juice combined with milk trick to make faux buttermilk. I just squeezed a half tablespoon worth of lemon juice into a 1/4 cup measuring cup, filled the rest with regular milk, and let it sit for five minutes before I incorporated it.

Sweet strawberry scones.

Someone’s all dressed in red for the big v-day tomorrow. And it’s not me. Pink is more of my color.I have been a big fan of making scones since my first batch earlier this summer. Like most of my favorite recipes, they are simple to make, have relatively few ingredients, and have just the slightest feel of “fancy.” Another thing I adore about them is that there are quite literally endless possibilities for adaptation.

When it come right down to it though, the cause of my love for scones is how much my husband enjoys them as well. I came from a family that loves breakfast- we had “breakfast for dinner” night several times a month and would gather ’round the table saturday mornings for good ol’ flapjacks and scrambled eggs. My husband does not share the same sentiment- most days he would rather get breakfast over with in the form of a smoothie than sit down and celebrate the morning meal.

Scones are the one breakfast item that he and I can enjoy together. For this day celebrating love and romance, I baked up something that would inspire him to say, “ah, be still my heart!” and that I would enjoy as well.

This is a basic recipe for scones, given to me by my lovely friend Julia, that I nearly have memorized at this point:

  • 1 cup flour (all-purpose works best)
  • 1/4 cup sugar
  • 1 t. baking powder
  • 1/4 t. salt
  • 1/6 cup COLD butter
  • 1/2 egg
  • 1/4 cup milk
  • 1/2 t. pure vanilla extract

Directions: Sift together the first four 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. 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. Fold in whatever mix-in you would like at this point, and then drop by rounded spoonfuls onto a greased cookie sheet and bake at 375 for 15 minutes. Makes six smallish scones- the perfect amount for two.

My substitutions to this recipe were to make it gluten-free by subbing out the regular flour for 1/2 quinoa flour and 1/2 white rice flour. I also substituted regular milk for almond milk, simply because that is what I had on hand. These substitutions made the scones taste slightly earthier/healthier than usual, but Chris and I still enjoyed them immensely. I also folded frozen strawberries into them, and cut them into a traditional triangular scone shape before I baked them.

Although these were delicious on their own, I got festive and made a strawberry syrup to top them with. I boiled 3 oz of frozen strawberries and 1/4 cup of real maple syrup for about 5 minutes, mashing the strawberries up slightly as they broke down into the syrup.

Certainly a sweet start to our day-before-valentine’s day!