Grapefruit, Honey, and Yogurt Scones


I haven't baked anything in a while, so after I got home from work on Thursday, I decided to bake these scones, which I found on The Way The Cookie Crumbles (originally on Joy the Baker).  The sugar mixed with the grapefruit zest has such an amazing fragrance and it adds such a great finishing touch when sprinkled on the top of the scone.

1/2 cup Plain Greek Yogurt
2 tablespoons Honey
1 teaspoon Vanilla
1/4 cup Sugar
1 Grapefruit, zested, then segmented and coarsely chopped
1 1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
6 tablespoons Butter, cold and cut into 1/4 inch cubes

In a measuring cup, combine the yogurt, honey, and vanilla.  In a small bowl, rub the sugar and grapefruit zest together until the sugar is moist and fragrant.  Place the flour, 2 tablespoons of the sugar mixture, baking powder, baking soda, and salt in the bowl of a food processor.  Pulse to combine.  Add the butter and process in 1-second pulses until the mixture resembles coarse meal.  Pour the yogurt mixture over the flour mixture and pulse until the dough is crumbly.  Transfer the mixture to a large bowl and fold in the grapefruit pieces.  *My food processor is small, so I just put everything in a bowl and used a pastry blender to mix everything together.  Turn the scone dough out onto a lightly floured surface.  Form it into an 8 inch disc, about 1-inch thick.  Using a knife or bench scraper, cut the dough into 6 triangles.  Place the triangles onto baking sheets that have been lined with parchment paper.  Sprinkle the top of each scone with the remaining grapefruit sugar.  *At this point, you can freeze the scones:  put them on a baking sheet in the freezer until they get firm, then place them in a freezer bag for later.  There is no need to thaw before baking, just add an additional 2-3 minutes onto the baking time.  Bake at 425 for 15-17 minutes, until they are golden brown.  Allow the scones to cool for about 10 minutes before serving.