It’s no surprise that Greek yogurt topped with fresh pink grapefruit and a drizzle of honey will make a delicious breakfast. What is surprising is how good that combination works in a scone.

I recently whipped up a batch of Joy the Baker‘s Grapefruit Honey Yogurt Scones, with delicious results. Even though baked, the fat chunks of grapefruit remained moist and juicy, their semi-tart flavor rounded out by the addition of floral honey. Greek yogurt kept the scones moist on the inside, while a light sprinkle of grapefruit-infused sugar (made by rubbing the granules with grapefruit zest) over top ensured that each scone formed a crunchy crust.

Like all scones, these are best eaten the day they’re made, but my recommendation? Bake them late Sunday night for an excellent Monday morning treat. They’re a superb way to start the week.