I’ve been watching The Weather Channel lately. (And while I’m confessing my television transgressions, I might as well mention that I’ve also been watching QVC. I’m an infomercial addict. Don’t judge.)
I’m your friend. And I’m concerned. I think we need to talk, woman to woman (or woman to man, if you happen to be a man…). I’m depressed for you. If it was possible to vicariously experience S.A.D., I would be popping some antidepressants on your behalf. See how much I care about you and your mental well-being? (The answer is very much, in case you were still unsure.)
While I’m running around in cute sundresses and playing at the beach, most of you are living in places where the weather can’t decide between rain or snow on any given day.
I’m here for you. And I feel for you. I really do.
In fact, I should probably apologize right now for living in a tropical paradise where it’s always summer.
That didn’t help, did it?
Would you feel better if I promised you that I’m not wearing shorts right now?
Because seriously, I’m not. Pinky promise.
How about if I offered to wear my rain boots while I bake?
Because I will. Even though they clash with my apron. Just for you.
In fact, I’m going to make these grapefruit scones for you today. While wearing my rain boots. Because grapefruit just screams “summer.” And I think you need a little summer right now. Consider it my peace offering.
Grapefruit, Honey, & Yogurt Scones
Recipe courtesy of Joy the Baker
Active time: 30 minutes
Start to finish: 45 minutes
Makes 6 scones
1 1/2 cups all-purpose flour
1/4 cup granulated sugar, divided
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1 Ruby Red grapefruit, zested and segmented
1/2 cup plain Greek yogurt
Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Zest the grapefruit and combine zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.
Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.
Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.
Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam. These scones are best served the day they’re made.