The recipe for scone-making success = cold butter + no overmixing. These two requirements by their nature make scone-making a quick process, too. Measure, toss, mix as little as possible, pat, slice, sprinkle, and bake, all before the butter starts to melt! The small lumps of butter will create steam pockets during baking and light mixing will prevent the gluten in the flour from developing to ensure a flaky and tender scone, respectively. So get ready, get set, make scones!
Grapefruit Cardamom Scones
Makes 8 medium-sized scones
- 1 ½ cups flour
- ¼ cup granulated sugar + 1 tsp, divided
- 1 tbsp grapefruit zest
- 1 tsp ground cardamom
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 6 tbsp butter, cold
- ½ cup plain non-fat yogurt
- 2 tbsp grapefruit juice
- ¼ cup powdered sugar
- grapefruit juice
- Preheat oven to 425°F
- In a small bowl, combine the yogurt and grapefruit juice and set aside.
- In a separate bowl, combine the flour, ¼ cup sugar, zest, cardamom, baking powder, baking soda and salt. Remove COLD butter from the fridge and cut it into cubes. Add the butter to the flour mixture and cut the butter into the flour with a fork until the mixture resembles a coarse meal. Avoid touching the butter with your hands as the warmth will cause the butter to melt faster.
- Stir the yogurt mixture into the dry mixture until the mixtures JUST come together. Do not knead or overmix.
- Turn dough out onto a moderately floured surface (dough will be sticky). Pat it into a 1-inch thick circle.
- Sprinkle 1 tsp sugar over the top and cut into 8 segments. Bake for 13-14 minutes until golden brown.
- Allow to cool slightly before drizzling with glaze. To make the glaze, squeeze grapefruit juice into the powdered sugar in small increments until the desired consistency is achieved.