What is a scone recipe doing on a photography blog you ask? Who cares. These are fucking delicious.
Just kidding! Well, kinda. They are delicious. But actually, they're here because I like to take photos of more than just people, and if you know me in real life, you know I love to bake for people too! So it seemed apropos.
Grapefruit and rosemary sounds like it might be a bit of a strange combination, and maybe it is, but it's a combination worth putting in your mouth. I thought of the flavour combination randomly, because as usual, I decided that I wanted to bake on a whim, and so I found myself looking around my kitchen and garden to see what I had. Can you guess what I found? Haha
I pulled out my phone and opened Pinterest - because where else do you even find recipes?? - and was only a little surprised to see that there were a variety of grapefruit rosemary scone recipes to choose from! Of course I went with the recipe with the most beautiful photographs. Twigg Studios has found a new follower in me and I highly recommend you check out her blog that is full of some of the most gorgeous food photography I have seen. I'm definitely fangirling and feeling inspired over her images.
450g (1 lb) all purpose flour
2 rounded teaspoons baking powder
75g (3 oz) butter, at room temperature
50g (2 oz) brown sugar
about 225 ml (8 fl oz) buttermilk - I used table cream
zest of one ruby grapefruit and 3 tbsp juice
1tsp finely chopped fresh rosemary
Lightly grease two baking trays or use parchment paper. Pre-heat the oven to 220°C/425°F/Gas 7. add the flour and baking powder into a bowl. Add the butter and and cut together until a crumble forms, then add the sugar, zest and rosemary. Beat the eggs together until blended. Gradually add the egg/buttermilk mixture and juice to the dry ingredients until you have a soft dough. Its better that for scone mixture to be on the wet side, as the scones will rise better.
Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm, (I used a rolling pin but will use my hand next time) Use a 5 cm (2 inch) cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before. Arrange the scones on the prepared baking trays and bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack.
I didn't glaze mine with a buttermilk/egg mixture. I do wish the grapefruit flavour was a bit stronger so next time I'm going to try them with grapefruit icing ;)
And now I'm hungry.