Revitalize your seasonal teatime with this lovely bake that is sure to add some zing to your afternoon tea. A welcome divergence from typical winter fare, this vibrant and scrumptious scone packs in a healthy balance of sweet and tart flavor thanks to Candied Grapefruit Peel.
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
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.)
- 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.
- Brush tops of scones with egg.
- 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
RECOMMENDED CONDIMENTS:
Clotted cream
Lemon curd
Candied Grapefruit Peel
Makes approximately 1½ cups
Ingredients
- 1 large fresh grapefruit
- 2½ cups granulated sugar, divided
- 1 cup water
Instructions
- Peel grapefruit, and cut rind into 1-inch strips, making sure to remove as much pith as possible. Reserve the remaining grapefruit for other uses.
- In a small saucepan, combine grapefruit peel and enough cold water to cover. Bring to a boil over high heat. Drain and repeat process once more.
- In the same saucepan, combine drained peel, 2 cups sugar, and 1 cup water. Bring to a boil over medium-high heat. Boil until peel is almost translucent, 10 to 12 minutes. Remove peel from syrup, and let cool on a wire rack.
- In a small bowl, combine remaining ½ cup sugar and cooled peel, tossing to coat. Store in an airtight container at room temperature for up to 1 week.
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