It’s grapefruit season and our grapefruit tree is full! I’ll be baking, crafting and blogging about grapefruit ingredients over the next few days so stay tuned. First off this grapefruit extravaganza are these vanilla grapefruit scones with a citrus glaze. I cut back the sugar in the dough to 1/3 cup since the glaze is full of sugar. I am also baking scones exclusively with ricotta cheese now. The grocery store was out of buttermilk last time I went shopping. I took that as a sign and bought some whole milk ricotta cheese. Enjoy and Happy Baking!
Makes 10-12 Scones small scones or 6 jumbo scones
2 cups all-purpose flour – I used whole wheat flour
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup cold unsalted butter, cut into 1 inch pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup whole milk ricotta
1/3 cup heavy cream
Zest from 1 large grapefruit
Grapefruit Glaze- Combine all ingredients and set aside until scones have cooled completely
3/4 cup powdered sugar
1 teaspoon milk or heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon fresh grapefruit juice
Preheat oven to 375 F. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the ricotta cheese and heavy whipping cream, zest, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined.
Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch! Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones. Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.
Bake for about 13-16 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool completely. Dip the top of the scone in the glaze and serve!
From the Kitchen of Julie is back! January was a little crazy. Which probably explains this delicious and indulgent doughnut recipe instead of my usual healthy spin on baking. These doughnuts are SOOO easy that I don’t mind making an exception this one time.
Doughnut Ingredients & tools
Pillsbury Grands Flaky Layers Originals
Baking thermometer (these go higher then a meat thermometer)
Long handle slotted spoon (spoon with holes). The long handle gives you room to stand back from heated oil when submerging doughnut.
Chocolate Ganache Icing
1/2 cup of bittersweet chocolate
1/4 cup heavy whipping cream
2 Tbs cup honey
Chop bittersweet chocolate into small chunks and place in a bowl. In a separate bowl, heat the heavy whipping cream in microwave for 30 seconds. Pour cream over chocolate, add honey, stir with a whisk in a spiral motion from middle of the bowl to edge until smooth.
Cinnamon and Organic Coconut Sugar Dusting
2 Tbs of Organic Coconut Sugar (Trader Joe’s) and 2 Tbs of granulate white sugar
or 1/4 cup granulated white sugar
1 Tbs cinnamon
Mix all together with a fork.
Fill medium pot 1/3 to 1/2 full with oil. Heat oil to 375 degrees. Clip thermometer to side of pot and monitor temperature closely. Start at a medium high heat and go up from there till you hit 375.
As oil is heating up, crack open the biscuits and lay them out to rise. Then get your cutter out and cut your biscuits into doughnuts shapes. Save your doughnut middle for doughnut holes!
Have slotted spoon for submerging ready and a stack of paper towels to place doughnuts on after they have cooked. Once oil is heated, gently submerge your doughnut into oil. CAUTION! Be careful with heated oil at this temperature. It could crackle out of the pot and fly up at you! Stand back when submerging.
Let doughnuts cook until golden brown about 4-5 minutes. The holes should also be golden brown but only 2-3 minutes.
Remove doughnuts from oil with slotted spoon and place on paper towels. Then toss in cinnamon sugar mixture until fully coated.
If you are doing the chocolate ganache icing let doughnuts cool then dip into icing.
Serve immediately! These bad boys will keep for a few days but are amazing right after cooking. Enjoy!!