<\/p>\n\n\n\n
Grapefruit Glaze:<\/p>\n\n\n\n
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.<\/p>\n\t\t\t\n\t\t\t
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.<\/p>\n\t\t\t\n\t\t
Preheat oven to 200° C.<\/p>
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.<\/p>
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.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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