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Grapefruit Cream Scones

Grapefruit has long been neglected as a potential flavour for baked goods, its cousins lemon and orange getting all the attention. A juicy pink grapefruit has plenty of zest, and makes a perfect contribution to cakes, muffins and scones, lending its unique citrus zing and pink pucker. Perfect for the winter months, when citrus is at its peak, perking up cold, grey days. Serve these scones warm, with butter – or add another citrus dimension with a dollop of marmalade.

Make sure you wash and dry your grapefruit well to get rid of any waxy coating, since the bright outer layer of zest is what will be used in the scones.

These wee scones are perfect for an afternoon tea party – if you want round scones, simply pat the dough 1-inch thick and cut with a small round cutter.

Grapefruit Cream Scones

1 1/2 cups all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
finely grated zest of 1 pink grapefruit
1 cup heavy (whipping) cream
extra cream or milk, for brushing (optional)
coarse sugar, for sprinkling (optional

Preheat the oven to 400F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Stir the zest into the cream, add it to the dry ingredients and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat out about an inch thick.

Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim. Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar.

Bake for 15-20 minutes, or until golden. Serve warm.

Makes about 8 scones.

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