Dark Chocolate and Grapefruit Cream Scones

Dark Chocolate Grapefruit Cream Scones
If you go to the grocery store this time of year, you will probably find an abundance of citrus fruits. Living in Florida, I would frequent the farmer’s market that spanned the entirety of tiny downtown Sarasota, pondering the potential of the foreign, but somehow familiar pomelo. Until I lived there, I was the most pathetic citrus-eater you might ever fathom. To be fair, I started off a sorry candidate: my earliest memories of oranges occurred at the ripe age of 4, when I required an additional bowl for both the peels and the leftover mush of the orange from which I had removed all the juice I possibly could. Thinking back on this, I wonder, how did I get started infusing scones with tart, pink grapefruit?

In the process of relocating to Minneapolis, it never crossed my mind for a moment that I had a newfound citrus appreciation that would need further attending in my new home, where orange groves do not overpopulate. I remember my first January in frigid Minnesota, even. I bundled up in my down comforter jacket and swore at myself over the brief walk from my car to the door of the supermarket. And then, the bright hope of a wafting smell, and I caught wind of the season; sure enough, sale signs were front and center, jutting from an abundant pile of aromatic oranges, grapefruits, and tangerines. How wonderful, that we might encounter such refreshing accompaniments to an otherwise bone-chilling time of year.
Chocolate Grapefruit Scones
The best part about citrus is the ease, the endlessness with which the possibilities unfold. Zest, juice, slice; it’s like each brightly colored round is intended for usefulness in every single way. And since we are all in search of the perfect scone, it took relatively little convincing before I was zesting perfectly delicate curls from a grapefruit and juicing its meaty flesh to impart some contrast to the chunks of Scharffen Berger chocolate I had in my cabinet.
Dark Chocolate Grapefruit Scones
Obviously, when it comes to cream scones, there is no holding back. But I think the beginning of the process is consistent with its end. We start by shaving a frozen stick of butter, which turns our flour and grapefruit-infused sugar mixture to crumbs. We pour rich heavy cream into the well and we roll out, fold, and roll again. Each perfect disc rises in the company of likeness (see also: greatness), and it all gets drizzled with pink-tinged glaze before we gobble. And gobble. And gobble.

Sometimes, it’s OK to be a glutton.

One Year: Salty Brown Butter Double Chocolate Chip Cookies.
Two Years: Garlicky Guacamole with Red Bell Pepper. Still in constant rotation.

Dark Chocolate Grapefruit Cream Scones
Makes 6 scones
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

GRAPEFRUIT GLAZE:
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.

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  1. Handle with Care: A Guide to Perfect Biscuits and Scones | Queen Smithereen.

    […] 1) Full-fat is best. Don’t worry, I’m not very surprised that this is number one, either. Friends, those delectable flakes of perfectly crumbly dough do not occur simply from manhandling it properly (though the rest of this list illustrates that that is also very important). The truth is, you need a lot of butter, and you need ice-cold, full-fat buttermilk or heavy cream. Nothing else will do the trick. 2) Chill everything. I have come to take this point very seriously. Use cold ingredients. Even the flour can be chilled before you get to mixing. Most importantly, freeze the butter and grate it into perfect, golden curls. Why? Because that way, it stays very cold and is already ideally sized before you’ve even had a chance to get mixing. 3) Do not touch the ingredients. I know this goes against the grain of a lot of the biscuit and scone recipes I’ve shared. In truth, I wrote those before I tried out this trick. They will still turn out delicious if you follow the words I wrote before, I promise. BUT, they will turn out even better if you don’t use your hands to mix the ingredients. This is where freezing and grating the butter comes into play; the butter blends into the dry ingredients perfectly, preventing the warmth of your fingertips from marring the potential of your scones. Once I tried this, I never went back. 4) Make creative additions. Let’s face it, like most things worth repeating, biscuits and scones add something wonderful to our existence. Which means we should give back, and add wonderful things to them. Try adding zest or spices, ditch granulated sugar and try muscovado, infuse your milk with lavender or other herbs. Brown the butter ahead of time (Brown Butter, Goat Cheese, and Chive Biscuits), or mix sweet and savory (White Cheddar and Roasted Apple Scones), or add cream cheese for tang (White Chocolate, Fresh Cranberry, and Cream Cheese Scones). My point is, there is always a way to fancy up our favorite recipe. 5) Roll and fold the dough. Lightly flour a cool surface (like a wooden cutting board) and roll out the dough, fold it back, and roll it out again. Repeat about three times, as this allows perfect flakes to form upon baking. Do not overdo it, as this can make the end product tough. As I mentioned before, the warmth from your hands can affect the temperature of the dough, so it’s best to use a rolling pin. 6) Properly grease your baking sheet. Like a girl with a penchant for banging her head against walls, I straight-up refused to get this part down for years. You are seriously talking to the worst Target shopper ever; I would go there with “parchment paper” and “cooking spray” on my list, go haywire over the buy-one-get-one deals on Peanut M&Ms, and decide that both of the things I actually needed were out of my budget. And then one day, I needed to buy them both, and I never, never, ever will go back. Grease the baking sheet, then top with the perfect-size slice of parchment paper, and zero percent of your scones/biscuits will break apart and miss the opportunity to encounter your salivating mouth. 7) Monitor portions. No, I am not saying we should be counting calories; I am simply reinforcing an obvious truth. If all the biscuits and scones are the same size, then they will all bake evenly. Use a biscuit cutter, if you wish. Really, this part helps to ensure that each and every biscuit you eat is cooked perfectly, one after the other after the other. 8) Add flair. So you did as I asked, chilling the flour, freezing and grating the butter, gently rolling the dough into the perfectly measured round. What more can I possibly ask of you? Friends, I only request that you finish the race you started. Before baking, sprinkle your scones with turbinado sugar for a sweet crust, or use quality sea salt for a unique twist (Dark Chocolate, Honey, and Sea Salt Biscuits), or brush the teensiest bit of cream on for browning. Fresh out of the oven, top your perfectly baked biscuits with melted honey and butter (Honey Buttermilk Biscuits), or serve with homemade preserves, or-gasp!-make Rachel Khoo’s lemon curd. You might even drizzle with Grapefruit Glaze (Dark Chocolate and Grapefruit Cream Scones). […]

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