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!
These hearty muffins are nutritious with the right amount of sweetness. The flax meal is loaded with omega 3 fatty acids and the oatmeal is rich in fiber. Both can be a great addition to any pancake, bread or muffin recipe. If you don’t want to make these recipes from scratch try adding a few table spoons to a pre made mix you already have in your pantry!
For the muffins
1 cup rolled oats or old fashioned oatmeal
1/2 cup sour cream mixed with 2 table spoons of milk
3 tablespoons salted butter, melted
2/3 cup brown sugar
1 teaspoon vanilla
1 cup + 2 tablespoon flour
2 heaping tablespoon ground flaxmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate covered blue berries
For the crumbly topping and glaze
2 tablespoon cold butter, cut into small pieces
6 tablespoons flour
2 tablespoon brown sugar
1/2 cup powdered sugar
1 tablespoon milk
Preheat the oven to 375 degrees. Place paper liners in muffin.
Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
Add the flour, flax meal, baking powder, baking soda, and salt. Stir again until evenly moistened.
Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ‘em pretty.
For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving. Happy Baking!