I am biased because I love scones. And I can't seem to get enough grapefruit or citrus lately so these are a win/win as far as I'm concerned. But I think even non-scone folks will appreciate the oat-strewn dough, subtle citrus bite, and warm notes of ginger and honey you'll find in this recipe. Moistened with a heap of Greek yogurt, this is your new winter go-to scone.
There are many different types of scones out there. First, there are cream scones that rely on cream or milk to soften and join the dry ingredients. Then there are the always-reliable (and my personal favorite) butter scones which call for working bits of butter into the dry ingredients for a super flaky breakfast treat. And then there are all of the scone recipes that fall somewhere in between. This is one such scone. It has a healthy portion of unsalted butter so it's pleasantly flaky, but also a good scoop of Greek yogurt which adds extra moisture and loosens up the crumb.

What I love about this recipe, besides the chunks of juicy grapefruit, is the blend of flours. If you've yet to use oat flour, it has a really nice, mild sweetness that works well in muffin and scone recipes. To use it for the entire recipe would result in a clunkier scone, but here, the percentage of all-purpose and oat flour here makes it pretty close to perfect. Like with most scones and pastry, the trick is to work quickly so as not to let the butter get too warm. Also, when you're finished mixing the dough you may find it to be on on the wet side; that's okay. Use flour liberally when you're shaping and cutting them, and you'll be just fine.

Because they contain juicy bits of citrus, these scones run the risk of burning on the bottoms if you're not careful. The juice from the grapefruit, if handled too forcefully when forming and cutting, can drip to the bottom of each scone and burn, so do be careful when handling. These are best the day they're baked. If your family isn't going to finish all six, feel free to freeze them in an air-tight container to enjoy later, but they won't be nearly as crumbly and firm the following day.
Honeyed Grapefruit Oat Scones
Makes 6 scones
1 cup all-purpose 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
1/4 teaspoon ginger powder
1/2 teaspoon salt
1 Ruby Red grapefruit, zested and segmented (see below)
1 tablespoon orange zest
8 ounces (1 stick) cold unsalted butter, sliced into 1/2-inch cubes
3/4 cup plain Greek yogurt
3 tablespoons honey
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 orange 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 honey, 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 six 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.
• 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. Slice in between the white skin segments to release the wedges of fruit. Chop each segment in half and set aside. If you've never sliced a grapefruit, see this quick video tutorial.
Related: Recipe: Real Irish Scones
(Image: Megan Gordon)
Peeler by Normann C...

Comments (9)
My boyfriend had to make these as soon as he saw the recipe. The result? Delicious! We shared them with our neighbours and they loved them too. Making them again soon!
@RebecaS: Great! I'm so glad you liked them. The base scone recipe is wonderful with any other mix-ins, too (berries, currants, nuts etc.) Happy baking!
We are all about the scone, thinking we are a between scone as I add butter and cream. Maybe mine should be called heart-attack scone! Never thought of adding grapefruit. Will have to give it a whirl as we have pounds of Palm Spring grapefruits sitting on our counter! Great recipe as always!
Since I was a kiddo I also I ´am in love with grapefruit, here some nutritional facts to encourage more people have this tasty citrus: 2 pieces is enough to cover your vitamin C daily intake and has only 27kcal per 100g.The pink grape variety also has Beta Carotene that benefits your antioxidants levels. Like the red oranges beta carotene helps protect against cancer and ageing and also is well proven that antioxidants prevent cardiovascular diseases.
I've been dying to make these since I saw the recipe and Saturday morning presented the perfect opportunity. I'm enjoying one now and they're amazing! They're light and buttery, and the grapefruit provides the perfect tang against the sweet dough (and the lemon glaze I added on top). I made a few substitutions to work with what I had on hand: I used 6 tbl butter to cut the butter down a little, greek yogurt, a combo of maple syrup and honey, and whole wheat flour in place of oat flour. I baked 2 and have 4 in the freezer to bake off throughout the week -- this recipe is going to make the mornings so much easier. Thank you!
made these this morning - they are ginormous! i think next time i would cut into 8 triangles instead of 6. but they are really, really good. skipped the added sugar on top and instead made a glaze with the extra grapefruit juice (i let it strain for a bit before adding the segments to the batter) and some confectioners' sugar.
Agreed on making them a bit smaller, but they were delicious. Husband and 5 year old gobbled them up.
I'm going to make these. I just know they'll be great. I think I'll make the smaller version, tho, and I like Elyse's idea of making a glaze with the juice.
Tried these last night and they're super easy and delicious! Yes, I too would cut them into 8, instead of 6 ... way too big. Also, they're not kidding on the grapefruit juice causing the bottom to burn. Mine were only in for 15 minutes and the bottom edges of my scones were pretty dark and had a bitter, slightly burnt taste to them. Will have to keep a better eye on them when I bake the leftover ones I froze.