Grapefruit & Mint Infused Scones
When it’s grapefruit season, I’m always on the hunt for adding a kiss of that citrus to all sorts of recipes. I’d not experimented with the combo of mint with grapefruit, but I’m certainly glad I did. For an added flavor of grapefruit, I’ve used CITREVE freeze-dried Grapefruit Slices, simply crushing up a few slices to create “grapefruit dust” - how fun is that! See note section for g/f option as needed.
Brands used from the FS Market | use code: backporchpaleo for discount, thank you!
CITREVE grapefruit slices
Lehi Mills Flour
Otto’s Naturals Baking Powder
am.Niccoli Vanilla Salt
Brands used from the FS Market | use code: backporchpaleo for discount, thank you!
CITREVE grapefruit slices
Lehi Mills Flour
Otto’s Naturals Baking Powder
am.Niccoli Vanilla Salt
PREP TIME
30 minutes to 45 minutes
COOK TIME
22 minutes to 25 minutes
INGREDIENTS
18
Serves: 8
Ingredients
scone
- 2 Tbsp2 Tbsp2 Tbsp Freeze-Dried Grapefruit Slices - CITREVE, to make "grapefruit dust" - see instructions
- .5 cup.5 cup.5 cup Heavy Whipping Cream
- 1 whole1 whole1 whole Egg
- .5 cup.5 cup.5 cup Granulated White Sugar
- 1 whole1 whole1 whole Grapefruit Zest, zest of 1 grapefruit, optional
- 2 - 3 tsp2 - 3 tsp2 - 3 tsp Mint Leaves, roughly chopped
- 2 cups2 cups2 cups Unbleached Bread Flour - 5 lbs - Lehi Mills, can sub Primal Palate g/f flour 1:1
- 2 tsp2 tsp2 tsp Grain-Free Baking Powder - Otto's Naturals
- .5 tsp.5 tsp.5 tsp Vanilla Baking SALT - am.Niccoli
- .5 cup.5 cup.5 cup Butter, Salted, very cold, cut into small dice or grated
coating, optional
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Heavy Whipping Cream
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Granulated White Sugar
glaze/garnish
- 2.5 cups2.5 cups2.5 cups Powdered Sugar
- 4 - 5 Tbsp4 - 5 Tbsp4 - 5 Tbsp Grapefruit Juice, pink variety
- 2 Tbsp2 Tbsp2 Tbsp Mint Leaves, half finely chopped, half as leaves for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To make the “grapefruit dust” remove/crumble the inside fruit part of the slices (reserve the rind for a later use) of about 4-5 slices of CITREVE grapefruit slices and either cut with a knife until it’s a fine dust or crumble it with your fingers. You’ll need about 1-2 tablespoons.
- In a small bowl or measuring cup, add the cream, grapefruit dust and the egg. Whisk well to combine and set aside.
- In a small bowl, add the sugar, grapefruit zest and mint, rub this mixture together with your finger tips to infuse the sugar with the flavors. Set aside.
- In a medium mixing bowl, add the flour, baking powder, salt, sugar mixture and butter. Use a pastry cutter and incorporate all ingredients together until you have a wet sand like texture.
- Make a well in the dry ingredients, stir the cream mixture then pour into the dry. Stir with a wooden spoon initially to begin to work ingredients together, then carefully pour contents of the bowl onto a lightly floured work surface and continue working the dough until it all comes together into a soft dough.
- Shape into a 6-7” disc about 1” high with your hands, shaping gently until you’re satisfied with the shape. With a sharp knife cut the disc into 8 even sections by cutting in half first, being sure not to use a “sawing” motion…you want one slice straight down. From there, cut each half in half, then in half again until you have 8 equal portions.
- Place these carefully on a parchment lined plate or board and chill in the refrigerator for 30-45 minutes.
- While scones chill, preheat your oven to 400° and make the glaze. Add powdered sugar to a small bowl, along with the mint and add about 4 tablespoons of the grapefruit juice and stir well to incorporate. Add additional juice until you have the desired consistency, set aside.
- Once scones are chilled, remove from the refrigerator and place on a parchment lined baking sheet about 2” apart. Brush the tops/sides with cream and add a sprinkle of sugar if desired.
- Bake for 20-23 minutes or until tops are golden brown, remove from the oven and allow to cool for 4 minutes on the baking sheet then remove to a cooling rack to finish cooling.
- Once scones are cooled, it’s time to glaze them. You can dunk the tops of each, add a simple drizzle or even skip altogether. These are tasty without the glaze!
- If you want to add a garnish of additional freeze dried grapefruit piece and mint leaves, have fun and do it!
Notes
If you need to make these gluten free, you can use the Primal Palate Gluten Free All Purpose Flour or Caputos Gluten Free Flour as a 1:1 swap, easy peasy.
These also freeze well, simply place muffins on a cooling rack in the freezer then once they’re individually frozen, place them in a freezer safe zipper bag. Store for up to 3 months. When ready to enjoy, remove from the freezer and allow to come to room temperature.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Nightshade Free Nut Free Other Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 566 |
| Fat: | 18 g |
| Carbohydrates: | 95 g |
| Protein: | 8 g |
| Cholesterol: | 57 g |
| Sodium: | 324 mg |
| Fiber: | 1 g |
| Sugars: | 49 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Grapefruit & Mint Infused Scones”
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WOW Michelle!!!! I need these!!