Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grapefruit-Rosemary Scones
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- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 69 mg
- Sodium
- 221 mg
- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 69 mg
- Sodium
- 221 mg
Ingredients
For the Scones:
For the Glaze:
Directions
- Make the scones: Whisk the heavy cream, honey, egg and vanilla in a bowl. Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter, grapefruit zest and rosemary; pulse until the butter is in pea-size bits. Add the heavy cream mixture; pulse until shaggy.
- Transfer the dough to a lightly floured surface. Pat into a 4-by-8-inch rectangle; cut into 8 squares. Arrange on a parchment-lined baking sheet and refrigerate 1 hour.
- Preheat the oven to 400 degrees F. Brush the scones with heavy cream and bake until golden brown, 18 to 20 minutes. Transfer to a rack to cool.
- Make the glaze: Whisk the confectioners’ sugar in a bowl with 1/2 teaspoon grapefruit zest, 1 tablespoon grapefruit juice, the honey and melted butter; thin with more juice as needed. Spread the glaze on the scones and top with the remaining 1/2 teaspoon zest.
