adapted from Joy the Baker
Makes: 6 scones
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar, divided
1 teaspoon grapefruit zest
1 Ruby Red grapefruit, segmented
6 tablespoons unsalted butter, cold
3 tablespoons honey
1/2 cup heavy cream, plus extra for brushing tops
Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons of the sugar. Set aside.
Combine grapefruit zest and remaining granulated sugar in a small bowl, mix with a fork to combine until mixture resembles wet sand. Set aside.
Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
Dice cold butter into small chunks and add to the dry ingredients. Use a pastry blender to combine ingredients, work until mixture resembles a coarse meal with a few larger pea sized chunks. Add the honey, and heavy cream. Mix with a wooden spoon until all ingredients are moistened.
Turn the scone dough out onto a lightly floured surface. Knead dough a few times until all the crumbly bits are incorporated. Form into an 6 inch circle, about 2 inches thick.
Cut the upper third off of the circle and set to the side. Lay the grapefruit segments on the bottom half in a single layer, leaving about 1/2 inch around the edge. Place top back on scones and push down on edges to seal. Don't worry if some of the grapefruit segments break through the dough. Pat down entire circle until it is about 1 inch thick, 8 inch circle. Lightly brush the top with heavy cream, and sprinkle generously with all of the grapefruit sugar. Press lightly into dough with your hand.Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Bake for 15 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving.Serve slightly warm.