Scones with White Chocolate and Grapefruit Spread
Among the lesser-known marriages that are worth the detour, there’s that of white chocolate and grapefruit. The sweet milkiness of the former blends beautifully with the bitterness and freshness of the latter. And that’s not even considering the crumbly texture of scones that creates a wonderful contrast with the velvetiness of the spread, which surprisingly […]
Ingredients
- 8 oz (225 g) white chocolate, coarsely chopped
- 1 grapefruit, zest finely grated
- 6 tbsp (90 ml) grapefruit juice (see note)
- 1/3 cup (75 g) cold unsalted butter
- 3/4 cup (180 ml) 35% whipping cream, plus more for brushing
- 1 grapefruit, zest finely grated
- 1/4 cup (60 ml) grapefruit juice
- 2 cups (300 g) unbleached all-purpose flour
- 4 oz (115 g) white chocolate, coarsely chopped
- 2 tbsp sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 8 skinless grapefruit segments
- Coarse cane sugar or demerara sugar, for sprinkling
Instructions
- Place the white chocolate in a bowl.
- In a small pot, bring the grapefruit zest and juice to a boil. Pour over the chocolate and let sit for 2 minutes without stirring. Whisk until shiny and smooth. Transfer into an airtight container. Refrigerate for 2 hours or until firm. The spread will keep for 1 week in the refrigerator.
Among the lesser-known marriages that are worth the detour, there’s that of white chocolate and grapefruit. The sweet milkiness of the former blends beautifully with the bitterness and freshness of the latter. And that’s not even considering the crumbly texture of scones that creates a wonderful contrast with the velvetiness of the spread, which surprisingly includes only two ingredients. This unusual blend of flavours is ideal to break the routine at breakfast.