I still have some wild blueberries in the freezer, picked last August up in Minnewaska State Park.  I also had a couple of pink grapefruits sitting in the fruit drawer, needing to be eaten soon.  As my friend Melissa is coming up for a visit tomorrow, I thought it would be nice to have some yummy nibbles on hand, and scones are such a versatile nibble; perfect for breakfast, an afternoon snack with tea, or a meal-on-the-go in the car.  They also travel well, so if we don’t polish them all off, I can send some home with her; assuming Tai will ever forgive me for that!

Scone dough just prior to kneading.

These scones follow my basic sweet scone recipe, which can be found in detail here (Cranberry-Orange Scones). To make the bluberry-grapefruit version, I substituted frozen wild blueberries for the 1 cup of chopped cranberries (no need to thaw the blueberries first), and used the zest of 2 medium pink grapefruits (about 1.5 tbsp), other than that, the recipe is the same as the cranberry-orange scones.  I used buttermilk as the liquid in this batch, and although it makes for a somewhat drier scone than using heavy cream, it also makes for a fluffier scone and works nicely with the subtle flavor of the grapefruit.  Now all I have to do is hide them from myself so there are still some left for Melissa….

Ready to go into the oven.