When I go to bed on Friday night, I tend to dream up big plans for my Saturday. Looking at that long day filled with nothing, I plan out errands, laundry, freelance projects... usually more than one day can hold (thankfully there's Sunday too!). But the best Saturdays are the ones that march at a slower beat than my Friday night brain cares to account for.
So this morning, I took my time with a cup of coffee or two. Agonized over whether to give up on my gluten/sugar fast and make scones or suck it up and scramble some eggs. This back and forth delayed breakfast until nearly 11:30... but the scones were worth it. Nothing goes with a sunny winter morning to me quite like citrus.
To assuage my guilt for breaking said fast, I attempted to make the recipe as healthy as possible. I swapped all-purpose flour for whole-wheat and used date "syrup" in place of honey. I also reduced the butter to 6 tablespoons and substituted Meyer lemon zest for orange zest (for no reason other than that my lemons looked better than my oranges). Having made the original recipe a couple times before, I can say that this version tasted noticeably "healthier." However, after a couple bites I found it as difficult as always not to go back for a second.
Honeyed Grapefruit Oat Scones
Adapted from the Kitchn
1 cup whole wheat flour
3/4 cups oat flour
1 cup old-fashioned rolled oats
1/4 cup granulated sugar + more to sprinkle on top
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Ruby Red grapefruit, zested and segmented
1 tablespoon Meyer lemon zest
6 ounces cold unsalted butter, sliced into 1/2-inch cubes
3/4 cup plain Greek yogurt
3 tablespoons date syrup (instructions included in this date-sweetened granola recipe)
Preheat the oven to 400°F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flours, oats, sugar, baking powder, baking soda, ginger, and salt. Toss the grapefruit zest and Meyer lemon 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 date syrup, and toss everything together with a fork or your hands 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 eight* 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.
*For some reason I'd rather eat two small scones than one large scone. Cut into six triangles, if you prefer a larger scone.