- 1 Florida grapefruit
- 180 g all-purpose flour
- 50 g quick-cooking oats
- 3 tablespoons sugar
- 2-½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons butter, well chilled, finely diced
- 2 eggs, beaten
- 6 tablespoons single cream (or a mixture of single cream and milk for a lighter alternative)
- 200 g powdered sugar
- 2 to 3 tablespoons grapefruit juice
- 1 tablespoon grapefruit zest
Preheat oven to 200° C.
Remove zest from grapefruit with zester; reserve.
Peel grapefruit, segment and dice.Line a plate with a double layer of paper towels; place diced grapefruit on paper towels and drain well.Blot grapefruit dry with additional paper towels; reserve.
In medium bowl, combine flour, oats, sugar, baking powder, salt and reserved grapefruit zest.Cut in butter with a pastry blender or fork until mixture is crumbly.Whisk together eggs and single cream; pour half of egg mixture into flour mixture; stir just until combined.Add 2 more tablespoons of egg mixture to flour mixture; reserve remaining egg mixture.Stir dough until mixture forms a ball.Add diced grapefruit; mix in lightly.
Turn dough onto a floured work surface; form dough into a ball.Knead dough lightly 3 times, adding a small amount of flour if dough is too sticky.Pat dough into 2 (15-cm) circles.Cut each circle into 6 wedges.
Place scones on ungreased baking tray; brush with reserved egg mixture.Bake for 7 to 10 minutes or until light golden brown.Transfer scones to wire rack and cool completely.Drizzle with Grapefruit Glaze, if desired.