1 cup all-purpose flour
3/4 whole wheat flour
1 cup old-fashioned rolled oats
2 tablespoons granulated sugar + more to sprinkle on top
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Ruby Red grapefruit, zested and segmented (how to do this here)
1 tablespoon orange zest
3/4 cup cold salted butter, sliced into 1/2-inch cubes
3/4 cup plain non- fat Greek yogurt
3 tablespoons honey
In a medium bowl, whisk together the flours, oats, sugar, baking powder and baking soda. Toss the grapefruit zest and orange zest with the dry ingredients.
Add the cubed butter to the dry ingredients. Using your fingers, rub or cut the butter into the flour mixture until it resembles small, coarse peas. Work quickly so the butter doesn't warm too much. Add the yogurt and honey, and toss everything together with a fork until all of the dry ingredients are moistened.
Add the grapefruit pieces last. Quickly and gently envelope them into the scone mixture. You don't want the grapefruit chunks to become smashed or release much juice as that will alter the texture of your scones.
Turn the scone dough out onto a lightly floured surface. Form into an 8-inch circle, about 1-inch thick. Cut the dough into ten triangles using a knife. Place the triangles on the prepared baking sheet and sprinkle the tops with sugar.
Bake for 18-20 minutes, or until golden brown on top and firm but soft in the center. Cool for 15 minutes before serving. Adapted from here.
So now two days away from my due date I have a special treat to enjoy, something that seems so fitting to this grapefruit frenzied pregnancy.