Wild Blueberry & Grapefruit Scones

blueberrysconeI 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.

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.

Ready to go into the oven.


  1. Pingback: Blueberry Grapefruit Scones « foodwhimsdotcom

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