Vanilla Walnut Scones with Grapefruit Curd

Breakfast is awesome. I love getting up early and getting on with my day. Things have been settling down to normal and I even have a get organized plan! That means that I am actually feeling more in control..which in turn means that the kids are eating better. :)

I love scones. You can make them in so many flavors, and I like the tender/crumbly texture as well as the fact that people say… ” WOW! You had scones for breakfast?!”

So, besides the impress your friends factor, scones are really easy.  You can take one basic recipe that you love and adjust and change ingredients to get different types. Just be sure to follow these tips:

• More fat is better. Butter, cream, and whole milk make the scones tender and yummy.
• Grate semi frozen butter into the dry ingredients and stir gently.
• Let them rest for 20 minutes before baking. Any gluten that has developed will relax.
• Glaze the tops with egg yolk, cream, or milk and sprinkle on turbinado sugar (for sweet) or Fleur de  Sel (for savory).

These are delicate scones and they come out perfect for me every single time. We used to use them at the tea-room. If you are going to have some left over freeze them immediately because they will go stale quickly. In fact, you can have a week of awesome breakfasts by making and freezing these. Just warm up for 40 seconds in your microwave.

Vanilla Walnut Scones

• 3 1/2 cups flour
• 2 Tbs + 2 tsp baking powder
• 1/2  cup plus 2 Tbs unsalted butter (freeze for 10 -15 minutes)
• 1/2 cup sugar
• 1 1/3 cup half and half
• 2 1/2 tsp vanilla
• 1/2 cup walnuts, chopped fine
• Cream and turbinado sugar for tops

1. Preheat oven to 400F
2. Line a baking sheet with parchment
3. Sift dry ingredients together
4. Grate butter into dry ingredients and stir lightly with a fork to combine
5. Stir in walnuts
6. Mix half and half and vanilla and stir quickly into the dry mixture
7. Gather into a ball and turn out onto a lightly floured counter
8. Pat out 3/4 inch thick
9. Cut into 12-16 scones with a round cutter or cut into wedges
10. Brush with heavy cream or egg yolk and sprinkle with turbinado sugar
11. Allow to stand for 20 minutes
12. Bake for 12 minutes
13. Remove from oven and cool slightly

Grapefruit Curd

• 1/3 cup Rio Star grapefruit juice
• 1/4 cup grated grapefruit zest
• 6 egg yolks
• 1 cup sugar
• 1/2 cup unsalted butter, cut in small squares

1. Bring water to a simmer in a sauce pan and maintain the simmer.
2. Combine egg yolks and sugar in a medium  metal bow; whisk until smooth
3. Add the zest and juice to the egg yolk and whisk until smooth.
4. Place bowl on the top of the simmering water but don’t let the bottom of the bowl touch the water.
5. Whisk over the simmering water until thick, about 6-8 minutes. Mixture should coat the back of the spoon.
6. Remove from heat and add the butter, one square at a time, whisking after each addition to incorporate the butter.
7. Place waxed paper over the top and chill.
8. Place in a pint jar, cover tightly and refrigerate.
9. Store in the refrigerator up to 2 weeks.

Yield: 1 Pint

images:marye audet