Dark Chocolate Grapefruit Cream Scones
Makes 6 scones
1/4 cup granulated sugar
2 tsp grapefruit zest
2 1/2 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 stick (1/2 cup) unsalted butter, frozen and grated
1 cup Scharffen Berger Semisweet Chocolate Baking Chunks
1 1/4 cups heavy cream
1 1/4 cups confectioner’s sugar, sifted
3 tbsp fresh-squeezed grapefruit juice
SCONES: Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet and line with parchment paper and set aside. In a large bowl, combine sugar and grapefruit zest. Rub the zest into the sugar with your fingertips (to release the oils in the zest) until the sugar is fragrant. Add flour, baking powder, baking soda, and salt, whisking to combine. Stir in grated butter. Stir in chocolate. Form a well in the center of the dry ingredients and pour in heavy cream, stirring until just combined. Transfer ingredients to a lightly floured surface and use a rolling pin to roll out the dough to a 1-inch thick round. Fold the dough over, rolling again. Repeat a third time. Use a 3-inch biscuit cutter* to cut rounds of dough, placing each on the prepared baking sheet. Space biscuits out evenly. Bake for 15-18 minutes, until the edges of the scones are golden brown. Let cool completely and drizzle with Grapefruit Glaze.
GLAZE: Stir confectioner’s sugar and grapefruit juice until fully combined.
ASSEMBLY: Drizzle completely cooled scones with grapefruit glaze. Scones can be served immediately, but are best once the glaze has set, about 45 minutes.
*If using a smaller biscuit cutter, shorten baking time accordingly.