Ginger Grapefruit Scones

Ginger Grapefruit Scones

Limoneira® Ruby red grapefruits and the bite of ginger come together to liven up this version of the classic scone. It’s creamy in texture, with a luscious flavor blend perfect for a touch of honey, or to be enjoyed on its own. A weekend brunch special.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar divided
  • 2 tablespoons Limoneira® grapefruit zest
  • 1 Limoneira® Ruby Red grapefruit
  • 6 tablespoons unsalted butter cold
  • 3 tablespoons honey
  • 1/2 cup heavy cream


  • Preheat the oven to 425 degrees Fahrenheit, and prepare a baking sheet by lining it with parchment paper.
  • Measure the flour, baking powder, ginger, baking soda, salt, and about 2 tablespoons of sugar into a bowl. Whisk to blend evenly.
  • In a small, separate bowl, add the grapefruit zest and the rest of the granulated sugar. Using the back of a spoon, or a fork, press them together until blended.
  • Using a sharp knife, slice the bottom and top off the grapefruit, then cut in half. Over another bowl, cut the flesh away from the membranes, pith and peel, into the bowl.
  • Cut the butter into small chunks. Add them to the bowl with the flour mixture, cutting the butter in with knives, or a pastry blender. (You can also use your hands). You’ll know you’re done when the mixture resembles a course meal with chunks pea-sized or less.
  • Stir in the honey and heavy cream – saving 1 or 2 tablespoons of the cream – folding the mixture over until the whole batter is moistened.
  • Turn the dough onto a floured surface, and knead lightly until all of it is incorporated.
  • Divide the dough into two parts, one twice as big as the other.
  • With the larger part, form a 6-inch circle of dough.
  • Add the grapefruit flesh on top of the circle, leaving a margin of about 1/2 inch around the edges.
  • Roll the other part of the dough into a 6-inch circle, and set it on top of the first. Press down – it doesn’t matter if the fruit seeps out from in between.
  • Sprinkle the grapefruit zest and sugar combination on top, gently pressing it into the dough.
  • Cut the circle, which should end up about 8-inches around, into 6 triangular scones, and set them on the baking sheet.
  • Bake for about 15 minutes. They should be firm on top, but still soft in the middle.
  • Let them cool for at least 10 minutes before eating.
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