Vanilla Bean Scones with Grapefruit Curd

It doesn't get much better than a lazy Saturday morning does it?

Scones, grapefruit curd, a big cup of coffee and a good book. The only thing more I could ask for would be some sunshine but in Washington in February that's not gonna happen. Hell, we're lucky if that happens in the middle of June. These scones are perfect to keep on hand in the freezer for a quick solution to a delicious breakfast. Bake off how ever many you desire, be it one or all 10, just be sure to add a few extra minutes to the baking time. Now, on to the curd (that;s not a very pleasant name is it?). Since it's the time of year for great citrus, I decided to try my hand at some making some. As usual, I was indecisive and ended up making grapefruit, meyer lemon, orange and lime. I'll share the other recipes soon but the grapefruit stood out as my favorite.

Vanilla Bean Scones
Yield: 10 large scones
Printable Recipe

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1/3 cup sugar

4 ounces (1 stick) butter, cold and diced into small cubes

2 eggs

1/2 cup half and half

1 tsp vanilla extract

1 vanilla bean, split and scraped

For the topping:

• 2 Tbsp heavy cream
• 2 Tbsp Demerara sugar

Preheat oven to 425 degrees. Whisk together half and half, eggs, vanilla extract and vanilla bean seeds until well combined, set aside. In the bowl of your stand mixer, mix together the flour, baking powder, salt and sugar. Add in your cubes of butter and mix until pea sized crumbs are formed. With the mixer running on low, slowly pour in your wet ingredients, turning off the mixture just as everything comes together. Divide dough in half and form into two separate discs. Cut each circle into 5 equal wedges and place your scones on a parchment lined baking sheet leaving space between them. Brush the tops of each scone with cream and sprinkle with Demerara sugar. Bake in a preheated oven for 15-20 minutes until tops are golden brown.

Recipe adapted from: Sugarcrafter

Grapefruit Curd
Yield: about 2 cups
Printable Recipe

1/2 cup grapefruit juice
1 tablespoon grapefruit zest
1 cup sugar
Pinch of salt
8 egg yolks
4 Tbsp butter, room temperature

Combine juice, zest, sugar, salt and yolks in a medium saucepan and whisk to combine. Stirring constantly over medium heat, cook for approximately 8-10 minutes until mixture thickens and coats the back of a wooden spoon. Remove from heat and stir in your butter 1 Tbsp at a time, waiting until it melts before adding the next. Once all butter has been added, strain mixture through a fine sieve to get rid of any lumps that may have formed. Transfer to storage container and refrigerate once cooled. Mixture should keep in fridge for 10-14 days.

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