why make this recipe
Fennel-Grapefruit Scones with Plum Compote offer a delightful twist on traditional scones. The unique flavors of fennel and grapefruit create a refreshing taste, while the plum compote adds a sweet and tangy finish. These scones are perfect for breakfast or a light snack and are sure to impress your family and friends.
how to make Fennel-Grapefruit Scones with Plum Compote
Ingredients:
- 2 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
- 1 tbsp. baking powder
- 1/2 tsp. kosher salt
- 1 tbsp. grapefruit zest
- 1 tsp. ground fennel seeds
- 3/4 c. plus 2 tablespoons sugar, divided
- 1/2 c. cold unsalted butter, cut into pieces, plus more for serving
- 1/2 c. plus 2 tablespoons half-and-half, plus more for tops
- 1 lb. plums, pitted and chopped
- 1/2 vanilla bean, scraped
Directions:
- In a food processor, combine flour, baking powder, salt, grapefruit zest, fennel seeds, and 1/2 cup plus 2 tablespoons of sugar. Pulse to mix for 2 to 3 times.
- Add the cold butter and pulse until the mixture resembles pea-sized pieces, about 10 to 12 times.
- Transfer the mixture to a bowl. Add the half-and-half and stir just enough for the dough to come together. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured work surface and shape it into a 6-inch circle, about 1 inch thick. Wrap it in plastic wrap and chill it for at least 12 hours.
- Combine the chopped plums, scraped vanilla bean, and the remaining 1/4 cup of sugar in a bowl. Cover and chill for at least 12 hours.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the dough from the plastic wrap and cut it into 6 triangles. Place them on the prepared baking sheet, leaving about 2 inches between each piece.
- Brush the tops of the scones with half-and-half. Bake for 18 to 20 minutes or until golden brown and cooked through.
- Serve the scones warm with the plum compote on the side.
how to serve Fennel-Grapefruit Scones with Plum Compote
Serve the scones warm for the best taste. You can spread a bit of butter on each scone and top it with the plum compote. They pair well with tea or coffee, making them a lovely addition to any breakfast or afternoon snack.
how to store Fennel-Grapefruit Scones with Plum Compote
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the scones. Place them in a freezer-safe bag or container, and they can last for up to 3 months.
tips to make Fennel-Grapefruit Scones with Plum Compote
- Use freshly grated grapefruit zest for the best flavor.
- Make sure the butter is really cold before mixing it into the flour. This helps create a flaky texture.
- Don’t overmix the dough; it should just come together for the best results.
variation (if any)
If you want to change things up, try adding some chopped nuts or dried fruits like cranberries or apricots. You can also substitute the plums with other fruits such as peaches or berries for a different flavor.
FAQs
Q: Can I make the dough ahead of time?
A: Yes! The dough can be made up to 12 hours in advance. Just remember to chill it in the fridge before baking.
Q: How can I tell when the scones are done baking?
A: The scones should be golden brown and firm to the touch. You can also check the bottom; it should be lightly browned.
Q: Can I use a different type of flour?
A: You can substitute part of the all-purpose flour with whole wheat flour for a healthier option, but keep in mind it may change the texture slightly.
