Some of the blogs are single women who live near ginormous farmers markets or are part of co-ops that get amazing fresh veggies and fruit....or they are foodies that love to try new items and don't mind spending a ton on exotic ingredients or have time to develop time consuming techniques. Some post such unique dishes that I know my family would weird out if I tried to serve them.
It can be frustrating. My meals are not always fit to grace the cover of a magazine. I don't have unique dishes and cool props to showcase my attempts. I shop at the commissary. If I really need something, I might look in town at Fry's but yowza! They can be a bit pricey for some items!
But sometimes, I'll see a recipe that seems too much work at first glance.....but then I see the easy, beautiful photographs of the steps. I start to think how delicious it looks and how it really doesn't seem too hard.
Take this for example. The directions say to zest and segment the grapefruit.....I've never done that before....Seems like a lot of work. But then I see this picture and read her detailed directions.
Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
Then I see how Joy took grapefruit zest and rubbed it into sugar, creating the most fragrant and delicious sugar in the world.
I realize that this is starting to sound too good to resist. I actually HAVE a grapefruit in the fridge. I just need some Greek Yogurt. I've never used it before, but oh, this looks so fresh and good....
And here comes Sunday morning. The kids are still in bed and I whip it out. Yes, it was pretty basic, despite the lovely name. And since they are still too hot to eat more than a tiny bit that "accidentally" broke off....I can't say if my family will love them....But I do.
I think you will too!
Grapefruit, Honey, and Yogurt Scones, thanks to Joy the Baker
Makes: 6 scones
1 1/2 cups all-purpose flour
1/4 cup granulated sugar, divided
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1 Ruby Red grapefruit, zested and segmented
1/2 cup plain Greek yogurt
Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Zest the grapefruit and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.
Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.
Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.
Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam. These scones are best served the day they’re made.
I think I may have to try more of Joy's stuff! Maybe her Pink Grapefruit Yogurt Cake?
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