It all started with a vision - a vision of grapefruit and agave, happily frolicking through fields of deliciousness and being tied together with a sweet cream cheese frosting. Grapefruit and agave would meet, get married and become scones. Sounds lovely, right?
Well, in theory. While the scones sat in the oven, doing their thing and turning into scones, I couldn't get the nagging feeling out of my brain that these would be much more tasty if they were savory. Savory grapefruit scones with cream cheese (or sliceable Daiya havarti...yum) just sounded, well, so much better than a sweet version - possibly not the best revelation to have while they're already cooking, but sometimes it just works out that way.
Michael's scone, with a lovely cream cheese drizzle.
The thing is that grapefruit and agave are still a wonderful pair, but cream cheese drives the two apart. As pairs, they all match nicely together, but as a trio, I just wasn't sold.
On the plus side, Michael and I have a really solid recipe draft for the next attempt at this - the scones themselves turned out great - soft and muffin-like with a slightly crisp exterior.
Today I served my grapefruit scones with a drizzle of cream cheese (thinned out with a little melted margarine) and some vegan havarti. They also tasted great with a drizzle of agave, holding out on the cheese, for a sweet scone experience.
This recipe has a great crumb, and was lovely with the addition of chopped grapefruit segments.
Though brunch wasn't what I would consider a win this week, it was still fun spending time in the kitchen and hanging out on a Sunday morning. Hope you guys are having a delicious weekend!