- 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:
- 1/2 cup powdered sugar
- 1/4 tsp ground ginger
- 1/4 tsp beet powder (optional but adds more pink color)
- 2 TBS grapefruit juice (or can sub ginger juice or milk)
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.