Why you’re gonna to love these!
When it’s grapefruit season, I’m always on the hunt for adding a kiss of that citrus to all sorts of recipes. I’d not experimented with the combo of mint with grapefruit, but I’m certainly glad I did in these grapefruit and mint infused scones. For an added flavor of grapefruit, I’ve used CITREVE freeze-dried Grapefruit Slices, simply crushing up a few slices to create “grapefruit dust” – how fun is that!
If you need to make these gluten free, you can use the Primal Palate Gluten Free All Purpose Flour or Caputos Gluten Free Flour as a 1:1 swap, easy peasy.
These also freeze well, simply place muffins on a cooling rack in the freezer then once they’re individually frozen, place them in a freezer safe zipper bag. Store for up to 3 months. When ready to enjoy, remove from the freezer and allow to come to room temperature.
Brands to shop for!
Brands used from the FoodSocial Market — be sure to use code: backporchpaleo for discount, thank you in advance, as I do get a small kickback when you shop via the FoodSocial Market. CITREVE grapefruit slices – Lehi Mills Flour – Otto’s Naturals Baking Powder – am.Niccoli Vanilla Salt
Introducing:
A brand you may not be familiar with: CITREVE! A line of freeze dried citrus and veggies. Freeze-drying removes moisture while preserving structure, flavor, and color. When rehydrated, CITREVE citrus regains its aroma and taste within minutes—offering a shelf-stable alternative to fresh citrus without the prep or waste. The grapefruit slices are perfect for these grapefruit and mint infused scones.
What is FoodSocial?
In recent years, I’ve been sharing most of my recipes over on FoodSocial . It’s a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance. As ingredients have been increasingly more expensive in recent years, supporting my recipe creation efforts this way means a lot to me.
Grapefruit & Mint Infused Scones
Course: BreakfastDifficulty: Easy8
servings30
minutes23
minutesIngredients
2 Tbsp Freeze-Dried Grapefruit Slices – CITREVE, to make “grapefruit dust” – see instructions
1/2 cup Heavy Whipping Cream, can sub dairy free as needed
1 whole Egg
1/2 cup Granulated White Sugar
1 whole Grapefruit Zest, zest of 1 grapefruit, optional
2 – 3 tsp Mint Leaves, roughly chopped
2 cups Unbleached Bread Flour – 5 lbs – Lehi Mills, can sub Primal Palate g/f flour 1:1
2 tsp Grain-Free Baking Powder – Otto’s Naturals
1/2 tsp Vanilla Baking SALT – am.Niccoli
1/2 cup Butter, Salted, very cold, cut into small dice or grated
- coating, options
3 – 4 Tbsp Heavy Whipping Cream
1 – 2 tsp Granulated White Sugar
- glaze/garnish
2 1/2 cups Powdered Sugar
4 – 5 Tbsp Grapefruit Juice, pink variety
2 Tbsp Mint Leaves, half finely chopped, half as leaves for garnish
Directions
- To make the “grapefruit dust” remove/crumble the inside fruit part of the slices (reserve the rind for a later use) of about 4-5 slices of CITREVE grapefruit slices and either cut with a knife until it’s a fine dust or crumble it with your fingers. You’ll need about 1-2 tablespoons.
- In a small bowl or measuring cup, add the cream, grapefruit dust and the egg. Whisk well to combine and set aside.
- In a small bowl, add the sugar, grapefruit zest and mint, rub this mixture together with your finger tips to infuse the sugar with the flavors. Set aside.
- In a medium mixing bowl, add the flour, baking powder, salt, sugar mixture and butter. Use a pastry cutter and incorporate all ingredients together until you have a wet sand like texture.
- Make a well in the dry ingredients, stir the cream mixture then pour into the dry. Stir with a wooden spoon initially to begin to work ingredients together, then carefully pour contents of the bowl onto a lightly floured work surface and continue working the dough until it all comes together into a soft dough.
- Shape into a 6-7” disc about 1” high with your hands, shaping gently until you’re satisfied with the shape. With a sharp knife cut the disc into 8 even sections by cutting in half first, being sure not to use a “sawing” motion…you want one slice straight down. From there, cut each half in half, then in half again until you have 8 equal portions.
- Place these carefully on a parchment lined plate or board and chill in the refrigerator for 30-45 minutes.
- While scones chill, preheat your oven to 400° and make the glaze. Add powdered sugar to a small bowl, along with the mint and add about 4 tablespoons of the grapefruit juice and stir well to incorporate. Add additional juice until you have the desired consistency, set aside.
- Once scones are chilled, remove from the refrigerator and place on a parchment lined baking sheet about 2” apart. Brush the tops/sides with cream and add a sprinkle of sugar if desired.
- Bake for 20-23 minutes or until tops are golden brown, remove from the oven and allow to cool for 4 minutes on the baking sheet then remove to a cooling rack to finish cooling.
- Once scones are cooled, it’s time to glaze them. You can dunk the tops of each, add a simple drizzle or even skip altogether. These are tasty without the glaze!
- If you want to add a garnish of additional freeze dried grapefruit piece and mint leaves, have fun and do it!
