Important news, I pre-ordered my paczki for Feb. 9! I can’t risk not getting the lime-curd cream filled paczki with the raspberry glaze I fell in love with last year. Paczki eating is a pretty big deal around here. I mean, nobody wants the sad ones from the grocery store, right?
Also, now that it’s January, I’m craving scones. It happens to me every January. I see all of the pretty winter citrus and right after eating my weight in drippy, pink, cara cara oranges, I start thinking about citrus scones. That tang from the citrus and buttermilk magically balances out the buttery richness. Now I’ve never been one to eat grapefruit right from its handy rind-bowl, it’s just too bitter for me. I even tried doing the sugar brûlée on top and while it was super pretty, it didn’t really change my mind. Grapefruit in scones, though, is a total win.
I just needed to try grapefruit in some scones studded with blueberries. Mix the dough gently and you’ll be rewarded with tender, buttery scones. You may not notice much grapefruit flavor, but the hint is there, in flavor and pink hue in the glaze. I used the frozen wild Maine blueberries from Trader Joe’s and they worked perfectly.