Whole Grain Vegan Ginger Grapefruit Scones! These scones are made with frozen coconut oil for the best scone texture. Topped with a grapefruit ginger glaze – these are definitely a must.
Guys… it has been AGES since I made scones for you! I mean, we’re talking these lemon ones back in March. That was eight months ago. Can you believe it? Eight months and not a single new scone recipe since. That is pretty strange for me. I have all of these scones flavors written down too, it’s just so hard to get to everything on my list! I have ideas up the wazoo (whatever that actually means…) and not enough time to share them all.
Last time I made scones we were also still living in our (godawful) apartment. I actually just shuddered. I can’t even begin to tell you how thankful I am that we are in our own home. Seriously though, I reflect quite often on how fortunate we are to be in the position we’re in. With everything that is going on in the world these days, I feel it’s important to take some time and practice gratitude… Write down what you’re thankful for, reach out to your loved ones, and just practice living a life you’re proud of.
It’s finding joy in those little moments that can make a big difference in how you feel each day. Trust me, I am not the most up-beat and positive polly all of the time. But I’ve said it before and I’ll say it again: practicing gratitude helps. Just give it a try and I swear you’ll start to feel different and have a more positive outlook on life.
And maybe find some activities to do that bring you joy. For me, one of those activities is baking – duh.
One recipe that especially brings me joy? SCONES. I don’t know what it is or why I deem them as extra special, but I just love ’em. Maybe its because they’re “British” and I have this romanticized image of enjoying lightly crumbled scones and a hot cup of tea. All while speaking in a British accent, of course.
Or maybe its because they’re actually easier than they appear and I am always surprised at how quick they come together… yes, even after making them dozens of times.
I don’t know. I am kind of rambling here but you get the point, yes?
SCONES = PURE JOY.
Also pure joy? PINK SCONES. Okay, to be more specific:
GINGER GRAPEFRUIT SCONES
Yeah, we’re putting grapefruit in scones, my friends. But not just any grapefruit. This grapefruit is THE QUEEN of grapefruits. We’re talking Winter Sweetz Texas Ruby Red Grapefruits.
Seriously the best grapefruits I have ever eaten. I’m not kidding, guys. I have friends who are so-so about grapefruits who LOVE the Winter Sweetz grapefruits.
And if you think you’re so-so about grapefruits, you also may not be cutting into them properly!
I highly recommend watching their video which will allow you to get the most of out the grapefruit and get those gorgeous (and tasty) little segments. Check it out here!
WHAT YOU NEED
whole wheat white flour (or 1:1 gluten-free blend)
coconut sugar (or granulated sugar of choice)
frozen coconut oil
canned coconut milk (or non-dairy milk of choice)
These grapefruit scones are adapted from my lemon scones and perfect for all of the holiday baking coming up. I mean, who doesn’t want pink speckled ginger scones during holiday brunch?
You can A) make it all in a food processor or B) make it by hand using a dough/pastry blender.
I have made these plenty of times by hand, but I will say when working with frozen coconut oil, it is much easier to use a food processor if you can. Otherwise you can still grate the coconut oil with a grater – see this post for pictures – you’ll just be getting in a small arm workout is all 😉
Once the wet ingredients are combined you gently fold in the candied ginger and grapefruit segments. Feel free to break up the segments a little bit while adding them into the dough. You want some chunks to remain.
Once the dough has come together you shape it into a circle and pre-slice the dough into 8 triangles. It gets baked like this for about 20 minutes before you fully cut into the dough, separating the triangles and baking the scones again for another 5 minutes. This helps get a crisper edge on each scone, resulting in the best texture.
And then its ON TO THE GLAZE.
A simple blend of freshly squeezed grapefruit juice, some ground ginger (or use juice in place of grapefruit!), and powdered sugar. Oh! I also added beet powder for an extra hint of pink. It doesn’t change the taste but does deepen the pink color. Definitely not necessary but I had it on hand and wanted to see how it turned out. I couldn’t resist.
Once the glaze has set it is time to enjoy these fresh ginger grapefruit scones… maybe with a hot cup of ginger tea?!
So if you like all things ginger, grapefruit and scones then these are a definite must.
Let me know if you try them!
- 2 cups whole wheat white flour* (or 1:1 all-purpose gluten-free flour) plus a little more for hands
- 1/4 cup coconut sugar or dry sweetener of choice
- 2 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup frozen coconut oil**
- 1/3 cup freshly squeezed Winter Sweetz Ruby Red Grapefruit juice
- 2/3 cup lite canned coconut milk* (or other non-dairy milk; see notes)
- 1/2 tsp vanilla extract (orange or lemon also works)
- 1 large Winter Sweetz Ruby Red grapefruit, segmented
- 1/3 cup chopped candied ginger
ginger grapefruit glaze
I suggest reading through all instructions and notes before beginning the recipe – this will make sure you have everything out that you need and make the process much smoother!
- Preheat oven to 350F and line a large baking sheet with parchment paper, or silicone mat. Set aside.
- Juice 1 large grapefruit. You need 1/3 cup for the scones, and about 2 TBS for the glaze. Set juice aside.
- In a large mixing bowl–or bowl of food processor–add flour, sugar, baking powder, ground ginger and salt. Whisk until well combined and set aside–pulse dry ingredients together if using food processor.
- The frozen coconut oil can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, pulse the frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the coconut milk, grapefruit juice and extract to bowl of dry ingredients, careful not to over work the dough. If using food processor, you can add in liquid with motor running until almost combined. Then remove S blade and add in segmented grapefruits, breaking them slightly as you add them into the bowl, and chopped candied ginger. Use spatula to gently fold together, working dough into a ball.
- Transfer dough onto prepared baking sheet; shape scones into an 8" circle (use flour on hands to if dough is extra sticky). Using a large, sharp knife, make 8 triangle slices into dough.
- Bake for 18-20 minutes, then remove from oven to re-cut slices and gently pull apart triangles slightly. Bake for another 5-7 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet (or in scone pan) for 5 minutes before transferring to wire rack to cool completely.
- While the scones cool make the glaze: combine cup powdered sugar, ground ginger, beet powder (optional for extra color) with grapefruit juice. Stir until no lumps are present. With scones on lined baking sheet, or cooling rack with baking sheet placed underneath, zigzag glaze over scones with knife. Allow glaze to set, about five minutes.
- Scones are best served fresh, but will stay fresh up to 3 days in airtight container. Enjoy!
*Canned Coconut Milk: You don't HAVE to use a canned coconut milk, but it does give the scones a richer texture that is truly delicious. But if you don't have coconut milk on hand, you can sub the milk of your choice.
**Whole Wheat White Flour: Feel free to use whole wheat pastry flour OR sub 1 cup all-purpose flour, 1 cup whole wheat flour. Subbing a 1:1 gluten-free flour blend will also work, though texture of scones will change ever-so-slightly.
***Frozen Coconut oil: This helps create the crumbly texture you look for (at least I look for...) in a scone. If you use melted coconut oil you're basically going to come out with a dry muffin. The frozen coconut oil is a little harder to grate (see this post), but that is where if you have a food processor, you can pulse it to pieces with the flour.
If not dairy-free/vegan, feel free to use frozen butter. The frozen butter can be grated or cubed and worked in with a dough blender.
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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