Inspired by the Week 3 of my chef's training, which was very much so concentrated on breakfast, I decided to make some scones, but not any normal one, with a twist! I love grapefruit, but I will rarely eat it, don't ask me why?! Just a thought of slicing it in half and eating with a spoon, sometimes with a small sprinkle of sugar, don't know why that doesn't appeal to me at all... but put it in a fruit salad, fruit jelly or... scones??? Yes!
So why coconut you may ask... Well, when making scones you use milk or buttermilk or yogurt, and as I'm on a dairy free diet I had only coconut soya yogurt in my fridge. Grapefruits, coconuts, and there was me thinking tropics! So I decided to play with that mix of flavours even more and add a bit of coconut into the dough and on the top. Result - fantastic! Crumbly, slightly moist scones with zingy grapefruit and that calming, cooling coconut. Simply delicious :)
TIP How To Segment the Grapefruit:
Slice off the bottom and top of the grapefruit and use a sharp knife to cut away the peel and white pith. Follow the line between the pith and the fruit "flesh" to have nice and clean cut, follow the natural curve of the fruit. Slice in between the white skin segments to release the wedges. There you have it - grapefruit fillets :)
How to make it...
- 1 3/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tablespoon desiccated coconut
- 1/4 cup granulated sugar + more to sprinkle on top
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 grapefruit, zested and segmented
- 110 g cold unsalted butter, sliced into 1 cm cubes
- 3/4 cup coconut yogurt
- 3 tablespoons honey
- some coconut shavings for the top
Preheat the oven to 200 C. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix together flour, oats, sugar, baking powder, baking soda, salt and grapefruit zest. Add the cubed butter and using your fingers rub the butter into the flour mixture until it resembles sand.
Add the coconut yogurt and honey, and mix everything together quickly with a spoon or your hands until all of the ingredients come together. Add the grapefruit pieces as the very last thing. Quickly and gently incorporate them into the scone mixture, don't be too rough, as to not smash them too much.
Turn the scone dough out onto a lightly floured surface. Form into a 1,5 cm thick, and about 15 cm long rectangle. Cut the dough into 8 squares/rectangles using a sharp knife, dipped into a flour. Place the scones on the prepared baking sheet and sprinkle the tops with sugar and coconut shavings.
Bake for 20-15 minutes, or until golden brown on top and firm but soft in the center. Cool for 15 minutes before serving.
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