- 1 Florida Grapefruit
- 1½ cups all-purpose flour
- ½ cup quick cooking oatmeal
- 3 tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons butter, well chilled, finely diced
- 2 eggs, beaten
- 6 tablespoons half and half
- 1 cup powdered sugar
- 2 to 3 tablespoons grapefruit juice
- 1 tablespoon grapefruit zest
1. Preheat oven to 400°F.
2. Remove zest from grapefruit with zester; reserve. Peel grapefruit, segment and dice. Line a plate with a double layer of paper towels; place diced grapefruit on paper towels and drain well. Blot grapefruit dry with additional paper towels; reserve.
3. In medium bowl, combine flour, oatmeal, sugar, baking powder, salt and reserved grapefruit zest. Cut in butter with a pastry blender or fork until mixture until mixture is crumbly. Whisk together eggs and half and half; pour half of egg mixture into flour mixture; stir just until combined. Add 2 more tablespoons of egg mixture to flour mixture; reserve remaining egg mixture. Stir dough until mixture forms a ball. Add diced grapefruit; mix in lightly.
4. Turn dough onto a floured work surface; form dough into a ball. Knead dough lightly 3 times, adding a small amount of flour if dough is too sticky. Pat dough into 2 (6-inch) circles. Cut each circle into 6 wedges.
5. Place scones on ungreased cookie sheet; brush with reserved egg mixture. Bake for 7 to 10 minutes or until light golden brown. Transfer scones to wire rack and cool completely. Drizzle with Grapefruit Glaze, if desired.