Even though until now I had only one recipe for scones on the blog, I understand that you like them very much! The dried fig and poppy seeds scones recipe is a very popular post, perhaps because they are healthier than usual. So today I have a recipe for very, very healthy scones with pink grapefruit and barley flour without added sugar.
It’s a little more troublesome than the other recipe, because it involves peeling the fruit from the white membranes, but it is worth the time and effort you. You will have a delicious accompaniment to coffee or tea, or even your breakfast milk, which will offer to you nothing more than precious nutrients.
I chose pink grapefruit, firstly because it has milder flavor than yellow, but also because it gives a very nice color to the scones. If you are wondering whether the scones are bitter, I will tell you they aren’t. Do not forget that we remove the white membrane and use only the fruit’s pulp. But it is not very sweet either. They contain only 2-3 tablespoons honey; they can be served drizzled with honey. All of you that you are sworn enemies of grapefruit, do not worry. The recipe can be made with orange as well, with the same success. Have I told you about their wonderful smell?
Grapefruit, for many misunderstood but very beneficial fruit, is famous for its fat burning abilities and its few calories. Furthermore, grapefruit contains large quantities of vitamins A, B and C and minerals such as calcium, manganese, iron, magnesium, potassium and phosphorus. The pink grapefruit is rich in lycopene, a carotenoid phytochemical known for its antioxidant action and the prevention of prostate cancer. A glass of grapefruit juice or half a grapefruit before each meal significantly reduces calorie consumption. The high content of fat-soluble fibers significantly helps us feel satiated for longer hours in the day and contribute to proper bowel function. Furthermore, the large amount of water contained improves metabolism. Studies have shown that grapefruit provides the feeling of fullness, while constantly keeps blood sugar levels, by better regulating the appetite. Pectin’s contribution in this is valuable, since it helps in carbohydrate absorption rate.
Now let’s take a look at the recipe:
Total time: 50 minutes
- 2 cups (7 oz.) barley flour (plus extra for kneading)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 – 1 ½ pink grapefruit (10 oz. approx.)
- 6 tablespoons (3 oz.) butter in pieces
- 1 large egg, separated
- ¼ cup milk 2% fat
- 3 tablespoons honey (plus extra for serving, optional)
- Peel the grapefruit, removing the white membrane as well, dice the pulp and squeeze the juice into a bowl. (This tool from IKEA you see in the photo was really helpful in squeezing the juice of). Keep the grapefruit pulp and juice aside.
- Preheat oven to 375o Lay a baking tray with greaseproof paper.
- In a bowl add the flour, baking powder, baking soda, salt and the zest of grapefruit.
- With your hands or mixer, mix the butter with the solid materials until the dough is in pea-size pieces.
- In a small bowl, mix egg white, milk and 2 tablespoons (1.5 oz.) honey. Stir into the dry ingredients until the dough pulls together.
- Transfer the dough from the bowl to a floured surface. Sprinkle the grapefruit pieces over and carefully roll into a round disk of 7 in. diameter approx. Sprinkle lightly with flour and pat the surface with your hands.
- Tilt the disc into your pan and engrave it with a floured knife in 8 pieces. See photos here.
- In a small bowl, stir egg yolk, 2 tablespoons of grapefruit juice and the remaining honey and brush the scones.
- Bake for 16-18 minutes, until golden and firm. Allow to cool for 10 minutes and then cut the 8 pieces. Transfer the scones to a wire rack to cool completely.
Serve drizzled with honey, although plain are eaten very pleasantly as well.
Today’s recipe posted for my candidacy in the “Food Blog Awards 2015”, particularly in the “Best Design & Site Architecture” category. For this recipe I used IKEA cutting board, utensils and kitchen tools, sponsorship of the shop.
If you would like to vote for me, login to your facebook account and click here. You should click the “like” button below the text. Thank you!
Recipe adapted by the book “The Homemade Flour Cookbook”, by Erin Alderson, Fair Winds Press.
PS. From now on you can find all the blog’s recipes, listed by category, in the Recipe Index. The photographs will help you choose easily. 😉
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