Glazed Citrus-Cranberry Scones
I love the blog Passports and Pancakes, but the recipes are usually a smidge on the complicated side for my everyday cooking. However, when I’ve got some extra time on my hands and really want to make something fun, it’s one of the first places I turn to.
For the next couple months, I’ll be baking once a week for a meeting, and I wanted to start with a bang. Enter these delicious scones! I made a few tweaks to this recipe, subbing grapefruit for blood oranges and tripling the quantity. I ended up with about 50 medium-sized scones. I highly recommend giving this recipe, or the original version, a whirl!
6 cups all-purpose flour
3/4 cup sugar
2 tbsp baking powder
1 1/2 tsp baking soda
12 tbsp salted butter
4 cups plain greek yogurt
1 tbsp vanilla extract
1 1/2 cup dried cranberries
zest 5 medium grapefruit (these scones definitely had a citrus bite to them. If you prefer to tone down the intensity of the citrus, I recommend zesting 2-3 medium grapefruit instead)
juice 1 medium grapefruit
1/2 cup powdered sugar
Preheat oven to 425 degrees. Combine flour, baking soda, baking powder, and sugar in a large bowl. Cut butter into small cubes and combine with flour until pea-sized clumps form.
In a medium bowl, combine yogurt, cranberries, vanilla, and grapefruit zest. Slowly add to dry ingredients, stirring until just combined.
Form the dough into a loose ball and place on a floured work surface. Tear off small amounts of dough and roll until balls. Place on a greased baking sheet, then bake for 10-15 minutes or until the tops are golden brown. Remove from baking sheet and let cool.
Combine grapefruit juice and powdered sugar. Using a pastry brush, brush glaze on the tops of the scones and let set overnight or at least 3 hours.