Grapefruit & Yogurt Scones

Here is what I have discovered: spring makes me restless. 

I guess they don't have the saying "spring fever" for nothing, but I've never noticed it so clearly before! I'm just so sick of my old routine- it's time to do new things, go new places, create, get inspired... 

But I still have four weeks of school.

Not that I can't do any of those things in college- that's what college is for, isn't it? It is just a tiny bit harder when you have exams and paper deadlines and such. I guess I have to cure my spring fever in little ways. When my feet get restless: go get a studio and dance. When my mind gets restless: focus on a good book (I just started this one!). 

When my hands get restless: bake scones and make them delicious.

Done and Done.

Grapefruit & Yogurt Scones (loosely adapted from Joy the Baker)

makes 6 scones

1 1/2 cups all-purpose flour
1/4 cup maple syrup
2 1/2 tsp baking powder
1/4 tsp salt
6 tbsp margarine
1 grapefruit, zested and cut in half
1/2 cup soy yogurt (plain or vanilla)

1. Preheat your oven to 425º and line a baking sheet with parchment paper. 
2. Whisk together the flour, baking powder, grapefruit zest and salt in a large bowl. Add in the margarine and using your fingers, crumble it into the flour mixture until combined. 
3. Mix in the maple syrup and yogurt. Cut out each segment of the halved grapefruit, as if you were eating it out of a bowl, and fold them into the batter. 
4. Place the dough onto the cookie sheet and form it into a circle with an 8 inch diameter. Sprinkle the top with sugar, if you like, and cut the circle into 6 pieces. Bake for about 20 minutes, or until the tops and edges begin to brown. Serve warm with a cup of tea!

These use such simple ingredients and are the perfect mix of sweet and tart. They are a little moister than most scones because of the grapefruit juices, but still have that wonderful flakey and crumble-y texture.

Do you get spring fever?