Gluten-Free Candied Grapefruit Scones
 
Makes 12
Ingredients
  • 2½ cups gluten-free flour*
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cardamom
  • ¼ cup plus 2 tablespoons cold unsalted butter, cubed
  • ½ cup finely chopped Candied Grapefruit Peel (recipe follows)
  • 1¼ cups plus 1 tablespoon cold heavy whipping cream
  • 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cardamom. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in Candied Grapefruit Peel.
  3. Add cream to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
  4. Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
  5. Brush tops of scones with egg.
  6. Bake until scones are golden brown, 18 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.

RECOMMENDED CONDIMENTS:
Clotted cream
Lemon curd
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-candied-grapefruit-scones/