Honey Grapefruit Scones with Oats and Einkorn Flour

I just pulled a batch of these honey oat grapefruit scones from the oven…

Vertical top-down image of a slice of scone on a dark stand with oats, with orange and white text on the top and bottom of the image.

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.

Vertical top-down image of a Made In knife next to portioned pieces of unbaked dough on lightly flour-dusted sheet pans, next to sliced grapefruit.
That’s a pretty chef’s knife isn’t it? It’s from Made In and we reviewed it here.

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.

Vertical image of a stack of scones on a dark metal baking pan above slices of grapefruit.

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.

Vertical image of a buttered piece of a baked good on a dark stand next to grapefruit on a wire rack.

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.

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Horizontal image of two scones stacked on top of one another next to grapefruit.

Honey Grapefruit Scones with Oats and Einkorn Flour

  • Author: Shanna Mallon
  • Total Time: 55 minutes
  • Yield: 8 scones 1x


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
  • 4 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)


  1. Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the flours, oats, coconut palm sugar, baking powder, baking soda, ginger, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: scones, einkorn flour, grapefruit, oats, breakfast

Cooking by the Numbers…

Step 1 – Prep

Horizontal image of a blender with oat flour and oats on the side.
Oat flour prepared with the Breville Super Q Blender.

Preheat your oven to 400°F. Line a sheet pan with parchment paper or a silicone mat.

Measure out the einkorn flour, oat flour, rolled oats, coconut palm sugar, baking powder and baking soda, ground ginger, salt, Greek yogurt, and honey.

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.

You can choose to make your own oat flour if you like. Use a grain mill, or a strong blender or food processor, following the manufacturer’s directions to mill flours.

Step 2 – Whisk Together Dry Ingredients

Horizontal image of assorted dry ingredients in a colorful bowl next to a white towel.

Whisk together all of the dry ingredients in a large bowl.

Step 3 – Cut in the Butter

Horizontal image of a pastry cutter cutting in cubes of butter in a light brown dry mixture in a colorful bowl.

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.

Horizontal image of a dry flour mixture studded with pea-sized pieces of butter.

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

Horizontal image of a bowl with yogurt, honey, and citrus zest next to a white towel.

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

Horizontal image of a crumbly dough in a colorful bowl.

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

Horizontal image of a crumbly oat dough on a sheet pan next to grapefruit.

Lightly flour a flat work surface with more einkorn flour, and place the dough on top.

Horizontal image of a circular piece of dough on a sheet pan next to grapefruit slices.

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.

Horizontal image of sliced dough in triangular pieces next to a Made In chef's knife.
Sliced with the Made In Chef’s Knife.

With a sharp knife, slice the circle into 8 equal triangles.

Step 7 – Chill and Bake

Horizontal image of unbaked portioned dough triangles on a silicone mat on a sheet pan.

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

Horizontal image of two scones stacked on top of one another next to grapefruit.

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!

Horizontal image of a triangular slice of scone on a dark plate, with more scones and slices of fruit on the bottom.

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: January 1, 2023 at 12:03 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.

17 thoughts on “Honey Grapefruit Scones with Oats and Einkorn Flour”

  1. Love this 🙂 You’ve got the food-with-friends, and friends-with-food parts of your life covered! Scones sound fantastic- I’ll take grapefruit in just about anything- and happy to hear Chicago was great (though I’m pretty sure it always is, I love that place).

      • I made these today with a few adaptations (my modified recipe will be up on my blog tomorrow). I couldn’t find einkorn flour at the store, so I used spelt flour, and I used meyer lemon juice instead of grapefruit, and added blueberries. They were delicious!! Thanks so much for the recipe!

  2. Oh my word. I’m such a baked goods addict and these look like I could eat a batch on my own! My sister and I have constant conversation about pastured hens and raw milk and we literally rejoice with one another when we find a new ‘supplier’ for our real food needs. I love that about our friendship.

  3. I love getting recipes sent from friends because it is always ones they are SO passionate about. When I make them, I always feel like I’m sharing a moment with them, even if they live far away. These scones look fantastic – I love grapefruit in baking!

    • I know! Isn’t that such a lovely idea: sharing moments with those who have created recipes and shared them? Part of what makes food blogging so fun.

  4. Oh how funny…I just read this today, after making scones (via TheHairpin and my friend Katherine). And when I Tweeted them, another friend responded that she’d made scones today as well. It must be scone season or something…

  5. Scones have been on my mind lately…and grapefruit! I’ve never thought to do a grapefruit pastry, but it sounds so fresh and delicious!

  6. I found einkorn flour at Whole Foods and bought it on a whim. And then went searching for recipes, lol. Stumbled across this one and tried it. In the words of George Takei, “Oh my!!!”

    It’s a keeper!


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