Blueberry Grapefruit Scones

This morning, it's cool outside with a nice breeze.

Perfect weather for labor day, right?

Well, yeah, but with forest fires raging in the surrounding areas, it's hard to enjoy the weather that is fueling it on.

The same wind that I was so thankful for yesterday has become the driving factor of the flames that are feeding on the dry countryside produced by this summer's drought.

So as you celebrate Labor Day, please remember the families that have been forced to evacuate their homes and remember the families who have lost everything.

As you sit around the house on the day off, cook in your kitchen, or even just clean the house do not take it all for granted. Be grateful that your home is not being threatened by flames or hidden behind thick clouds of smoke.

And above all else, pray that relief comes.

Late last night when I was filled with nervous energy from listening to the radio coverage and following #centraltxfires twitter posts, I decided to finally make this the scone recipe I have been saving for a few weeks.

Blueberry Grapefruit Scones
Recipe adapted from Sweet Tooth (who adapted it from Local Kitchen)
YIELDS: 16 small scones

1 cup all-purpose flour
1 1/2 cup whole grain flour
1/2 cup plus 2 Tablespoons cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup turbinado sugar, plus extra for sprinkling (I didn't have any around the house so I just used light brown sugar)
2 Tablespoons sugar
1 Tablespoon grapefruit zest
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 cup fresh or frozen blueberries
3/4 cup buttermilk, plus extra for glazin

Preheat oven to 400º.

In a large bowl, whisk together flours, sugars, baking powder, baking soda, and salt. Mix grapefruit zest into flour mixture.

Add butter and rub between fingertips until mixture resembles course meal. Mix in blueberries. Gradually add buttermilk, tossing with a fork until moist clumps form. Stop adding liquid when it seems the dough will stay together, you don't want it to be too sticky or too crumbly. If the dough still seems crumbly, add more buttermilk, 1 Tablespoon at a time.

Turn the dough onto a lightly floured work surface and knead briefly to bind the dough.

Split the dough in two and form each portion into a 1 to 2-inch thick round. Cut the rounds into 8 pieces with a sharp knife or pizza cutter.

Transfer wedges to a parchment paper or silicone mat-lined baking sheet, spaced about 2-inches apart.

Using a pastry brush, glaze the tops of each wedge with buttermilk and sprinkle a small amount of sugar on top for added crunch.

Bake for 20-25 minutes, rotating pans halfway through, until tops of scones are golden brown.

Transfer to wire rack to cool.

NOTE: I have mixed feelings about these scones. The after taste of the whole wheat flour is always a shock. But, overall they are yummy. I would probably put a grapefruit glaze on top if I made them again.