Black Pepper Scones With Grapefruit Curd

Serving 6 people

510 min


  • baking powder 1 teaspoon Baking Powder
  • baking soda ¼ teaspoon Baking Soda
  • black pepper ¾ tablespoons Black Pepper, freshly ground to medium coarseness
  • butter 1 stick (8 tablespoons) unsalted Butter, frozen
  • cake flour blend 2 cups gluten-free all purpose flour blend (I used King Arthur's Gluten-Free Flour)
  • cornstarch ¼ cup cornstarch
  • egg 1 large Egg
  • eggs 3 large eggs, room temperature
  • granulated sugar 1/3 cup Granulated Sugar
  • grapefruit juice 2 cups freshly squeezed Grapefruit juice (1-2 grapefruits approximately, depending on size and juiciness)
  • grapefruit peel 1 ½ teaspoons freshly grated Grapefruit Peel, medium coarseness
  • grapefruit zest 1 tablespoon grapefruit zest
  • kosher salt ½ teaspoon Kosher Salt
  • sour cream 8 ounce container of Sour Cream
  • sugar 1 cup sugar
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How to make it

  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silpat and set aside.In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, baking soda, salt and black pepper.
  2. Whisk to combine fully.Using a coarse grater (larger holes), grate the frozen butter into the mixing bowl with the dry ingredients. Gently mix the ingredients together with your hands until the combined ingredients form a coarse granular mixture.In a separate small mixing bowl, combine the sour cream and egg.
  3. Whisk to fully mix together.
  4. Pour the sour cream-egg mixture and the grapefruit peel into the batter and mix with a large mixing spoon to begin to incorporate into the batter. Finish the mixing with your hands, lightly kneading the mixture until it is fully combined into a dough ball.Turn the dough out onto a lightly floured surface and pat into a circle approximately 1 inch thick. Using a knife, dough cutter or the edge of a metal spatula cut the circle into 6-8 triangles.
  5. Transfer the triangles of dough onto the prepared baking sheet and bake until slightly golden on top (15-17 minutes).
  6. Remove baking sheet from the oven and allow the scones to sit on the baking sheet for 5 minutes.
  7. Transfer the scones to a cooling rack to cool completely.
  8. Mix sugar, cornstarch with grapefruit juice in a saucepan with lid.
  9. Whisk in eggs.
  10. Heat on medium to medium high until boiling, stirring constantly.Boil on medium until mixtures thickens to a custard consistency (about 2 minutes), stirring constantly careful to not let it scorch.
  11. Remove from heat and mix in butter and grapefruit zest.
  12. Place plastic wrap directly on the custard, cutting holes for venting (a bamboo skewer works great for this). Cover refrigerate at least 8 hours. Unused curd maybe be stored in the refrigerator, sealed, for two weeks or stored in the freezer for up to six months.