grapefruit honey yogurt scones

I've been on a super scone kick lately.
I used to think scones were really difficult and they were very intimidating to me.
I was wrong.
Thank goodness.
Wasn't the first time.
Won't be the last.
Sorry.
Is that the point of this post?
No.
These are.
The lightest, crumbly scones that just melt in your mouth.
The grapefruit is to die for and the honey adds just a touch of sweetness.
Serve with that honey brown butter spread.
I know, I keep promoting that in hopes that you will listen and go make it.
Your life will be forever changed.
But, that's not the point of this post either.
Man.
Sorry.
These are great scones.
Maybe the greatest I've had to date.
The end.

Grapefruit Honey Yogurt Scones
From Joy the Baker.
Makes 6 big-ish ones.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 ripe grapefruit, zested and segmented

1/4 cup sugar

6 tablespoons unsalted butter, cold

2 tablespoons honey

1/2 cup plain Greek yogurt

Milk or buttermilk

Place a rack in the center of the oven and preheat to 425*.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

Combine the grapefruit zest and sugar on a clean surface.  Rub the sugar and the zest together or "chop" it with a knife.  The sugar will be tinted a pale orange color and smell of grapefruit.  

Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients.  Save the remaining grapefruit sugar for topping the scones just before baking.

Dice cold butter into small chunks and add to the dry ingredients.  Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of peas.  

Add the honey, plain yogurt and grapefruit segments.  Toss together with a fork until all of the dry ingredients are moistened by the yogurt and honey.

Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick.  Cut the dough into six scone triangles.  

Place on the prepared baking sheet.  Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.

Bake for 15 to 17 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 warm with that butter or jam.  Eat them all that day (like a dinner party with your girlfriends with cheese souffle?  That's what I did!) because they aren't too great warmed up the next day...