Scones with Candied Grapefruit Zest and Whipped Cream
This recipe comes from Kevin Koebel of Rogue Chefs.

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
6 tablespoons butter
3/4 cup plus 1 pint heavy cream
1 egg
2 grapefruit
1 cup sugar
1 cup water, plus more for boiling

To prepare scones:
1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well in a bowl or food processor.
3. Cut in butter and mix with fingers (or pulse in food processor) until it resembles course cornmeal.
4. In a separate bowl, combine ¾ cup cream with beaten egg then add to dry ingredients.
5. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds.
6. Bake for 15 minutes or until brown.

To prepare whipped cream:
1. Chill 1 pint heavy cream and mixing bowl in the refrigerator.
2. Pour chilled cream into chilled mixing bowl and whisk until soft peaks form.

To prepare candied grapefruit zest:
1. Peel zest from grapefruit in strips using zester (not a microplane). Remove as much of the white pith as possible.
2. In a saucepan, cover zest with water and bring to a boil. Repeat with two more changes of water. After the final boil, drain zest and discard water.
3. Put one cup water and one cup sugar into a saucepan, bring to a simmer to create a simple syrup. Poach the zest in the syrup until it is tender and tastes sweet, not bitter. Time varies according to thickness of zest.
4. Zest may be stored in syrup for later use or drained and used at once. Optionally you may roll zest in additional sugar (preferably super-fine) after it is drained.

Makes 12 scones