I just pulled a batch of these honey oat grapefruit scones from the oven…
My friend Kendra first emailed me about these scones last month, after she’d baked them and dubbed them “the-bomb-dot-com.”
Kendra, a now-retired food blogger I once shared lunch with in North Carolina, is always right about food. And she’s unremittingly passionate about feeding people.
When she and I get to emailing back and forth about making stock from scratch or finding farm-fresh eggs, it’s not unusual for us to be talking about food for days afterwards. So when Kendra emails you with a recipe, you absolutely have to make it.
Even if it takes you three weeks to do so.
Busy schedule! At least I made them eventually, thank goodness. Because they are now my favorite breakfast staple!
Made with a mixture of einkorn flour, oat flour, and rolled oats, these are hearty and satisfyingly nourishing. Savor the subtle sweetness from the coconut palm sugar and honey, while the ground ginger and grapefruit flavors play with your taste buds.
My husband and I will eat these scones when they are still warm from the oven (I’m staring at them right now, waiting impatiently for him). We’ll eat these scones for breakfast tomorrow, and as snacks throughout the day.
And we’ll eat them sometime again in the days or weeks ahead since, per Kendra’s advice, we’ll put some extras in the freezer as soon as they cool, ready to be rewarmed in the oven and sliced, spread with softened butter all over again.
What a beautiful, delicious cycle.Print
Made with einkorn flour, oat flour, and rolled oats, these homemade grapefruit honey scones are hearty and satisfyingly nourishing. Perfect for breakfast served with softened butter!
- 1 cup einkorn flour, plus more for dusting
- 3/4 cup oat flour
- 1 cup old-fashioned rolled oats
- 1/4 cup coconut palm sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 8 ounces (1 stick) cold unsalted butter, cubed
- 1/2 cup plain Greek yogurt
- 3 tablespoons honey
- Zest of 1 grapefruit (about 1 1/2 tablespoons)
- Juice of 1 grapefruit (about 1/2 cup)
- Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flours, oats, coconut palm sugar, baking powder, baking soda, ginger, and salt.
- Add the cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingers, rub or cut the butter into the flour mixture until it resembles small, coarse peas.
- In a separate small bowl, mix together the yogurt, honey, and grapefruit zest. Add the yogurt mixture to the dough, mixing together with a spoon or your hands until all of the dry ingredients are just moistened.
- Mix in the grapefruit juice, adding it a tablespoon at a time, until the mixture forms a scone-style dough – it should be able to hold its shape without being too wet or too dry. You may not need to use all of the juice.
- On a lightly floured work surface, form the dough into a large, flat disc with a rolling pin or by hand. Slice the disc into eight equal triangles. Transfer to the prepared sheet pan, leaving space in between each piece. Refrigerate for 15 minutes.
- Bake for 15-18 minutes, until golden brown around the edges. Remove the oven and cool on the pan for 5 minutes before transferring them to a wire rack to cool for a few more minutes. Serve warm.
- Category: Scones
- Method: Baking
- Cuisine: Baked Goods
Keywords: scones, einkorn flour, grapefruit, oats, breakfast
Cooking by the Numbers…
Step 1 – Prep
Zest and juice the grapefruit, and place these separately in two small bowls. You should get roughly 1/2 cup of juice and 1 1/2 tablespoons zest. Take a look at our preferred microplanes and zesters for this step.
Cut the unsalted butter into small cubes. Keep the butter in the fridge until you need it in Step 3. The butter needs to be cold so it doesn’t melt as you incorporate it into the mix.
Step 2 – Whisk Together Dry Ingredients
Whisk together all of the dry ingredients in a large bowl.
Step 3 – Cut in the Butter
Using a pastry cutter or your fingers, rub or cut the butter into the flour mixture until it resembles small, coarse peas. Don’t mix the butter in too much. Excessively mixing the butter into the flour will leave the dough tough and chewy. You want those pea-sized pieces to keep the dough flaky, fluffy, and delicate.
And try to work quickly! The butter needs to stay chilled so it doesn’t melt – another way the dough can potentially become tough once baked.
Step 4 – Add the Yogurt Mixture
In a small separate bowl, mix together the yogurt, honey, and grapefruit zest until thoroughly incorporated. Add to the dough, and mix just until the ingredients are moistened. Do not overmix.
Step 5 – Add the Grapefruit Juice
Add the grapefruit juice last. Use the juice to bring the batter together, adding a little at a time until the mixture forms a scone-style dough. This means the dough should be able to hold its shape, without being too wet or too dry. It will be just a little crumbly, but should still be able to stick together to form a mound.
You will probably not need to use all of the juice. I used about 1/4 cup, or half of the juice I squeezed out – so enjoy sipping on any freshly-squeezed leftover grapefruit juice for your cooking trouble. Or save it and use it to make a second batch of this recipe!
Step 6 – Shape
Lightly flour a flat work surface with more einkorn flour, and place the dough on top.
With your hands or a rolling pin, form the dough into a large, flat disc about 8 inches in diameter and 1/2 inch in thickness.
With a sharp knife, slice the circle into 8 equal triangles.
Step 7 – Chill and Bake
Carefully transfer the pieces to the prepared sheet pan. Before baking, chill the dough for 15 minutes in the refrigerator to re-harden the butter, so it doesn’t melt prematurely in the oven.
Once chilled, bake for 15-18 minutes, until lightly golden brown on top.
Step 8 – Cool and Serve
Let the scones cool on the sheet pan for 5 minutes before transferring to a wire rack to cool for a few more minutes. Serve warm with softened butter.
Freeze for a Future Gourmet Breakfast
These scones are best if eaten within the first couple days of baking, but you can certainly freeze them to enjoy at a later time. Wrap a few of the baked and cooled scones in a freezer-friendly bag or container, and place it in the freezer.
Kendra says, when you pull them out and reheat them, they’re as close to fresh as you can get without making a fresh batch!
We have four or so scones in the freezer, waiting to be enjoyed as work snacks soon…
What do you think of this heartier style of scone, with the addition of whole oats and oat flour? I’d love to hear from you! Leave me a message in the comment section after rating the recipe.
For more einkorn flour recipes, take a look at these:
And for more scone variations, some of these may trip your trigger:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 9, 2013. Last updated: March 12, 2019 at 13:10 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.