perhaps you need a fun brunch recipe or and treat to try over the weekend? well give this a go with some fresh whipped cream and hot coffee. you may have a winner up your sleeve. feel free to replace the grapefruit juice with orange, lemon, lime, or the citrus of your desire. cheers!
buttermilk scones.
4 c. flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 c. sugar
zest of one lemon
2 sticks of cold butter
1/2 c. buttermilk
1/2 c. heavy cream
1 egg
1 teaspoon vanilla extract
preheat oven to 375. whisk or sift together flour, baking powder, baking soda, salt and sugar. add dry to stand mixer with paddle attachment. blend on low with butter , cut into small cubes. while mixing add lemon zest. stop once butter is small as peas. do not over mix. combine liquid ingredients and slowly add in a steady stream to dry/butter. mix until it just comes together into a crumbly dough. remove and use a wooden spoon or spatula to mix a bit more and form the dough. lay out dough on floured surface. shape into rectangle and cut into small triangles of your desired size. brush with an egg wash of one whisked egg and a teaspoon of cream. sprinkle with sugar. bake until lightly browned and slightly firm to touch. enjoy warm.
grapefruit and raspberry curd.
1 c. grapefruit juice
2/3 c. sugar
4 egg yolks, 1 egg
3 tablespoons butter
1 teaspoon orange zest
2/3 c. raspberries
1 tablespoon sugar
mash raspberries and tablespoon of sugar in small bowl; set aside. in a saucepan combine grapefruit juice, sugar, egg yolks and egg. over medium heat whisk constantly. add butter slowly and whisk to combine once hot. slowly keep cooking until thickened. remove from heat and strain. let cool. once cool strain raspberries and whisk into curd. enjoy cool on scones or with fruit.
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