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Kumquat Poppy Seed Scones

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I’m all about breakfast. I’m all about getting that first meal of the day in and there is no way I will skip it. I shake my head in wonderment when I hear someone say they didn’t eat until lunch.

I just don't get how anyone could go for that many hours without a little something to keep them going through the morning. But they say they had coffee. Coffee? Alone? That’s it?!? I’m a huge grump without breakfast. I can’t do a breakfast smoothie. I’ve tried. Explain to me how skipping breakfast works?;)

Because I really dig breakfast. I really do! I will make a pancake or waffle batter the night before just to have it ready for breakfast the next day. So when I roll out of bed at 6 AM, it seems a little more pleasant. I have something to look forward to.

Like a scone. That makes 6 AM wake-ups a little more bearable. Well, I’m not that ambitious during the week. Scones are more a Sunday morning treat. It seems to be a nice variation from our waffles.

There were these gorgeous kumquats just waiting to be baked with. Oh! And while I was putting the post together I asked Fabrizio what he thought of the photo. He said he knows what it is because he ate them for breakfast but, "non si capisce cose sono". Translated, "it's hard to get what they are". So I specified that they are Breakfast Scones in case you were wondering.;)
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Thinking about my favorite lemon-poppy seed cake that I haven’t even made yet for all of you…I thought why not kumquat and poppy seed scones. It just seemed right.

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Around Christmas time, I made these vegan Clementine Cranberry Scones. They were delish! This time I was bad with my scones. ;)I used organic heavy whipping cream and organic unsalted butter (Kerrygold). Flaky and rich...I honestly had to peel myself away from the baking sheet so I wouldn't finish them off. Love these little scones!

Kumquat Poppy Seed Scones

Ingredients:

½ cup organic heavy whipping cream (or whatever milk or non-dairy milk you like)
1 egg
2 cups all-purpose flour
2 tsp bang powder
½ tsp salt
1/2 cup kumquat
zest of one lemon
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar

Directions:

Preheat oven to 400 degrees Fahrenheit.

Chop the kumquats into very small pieces and set aside. Be sure to remove the seeds and the inner part that could be bitter (this batch of kumquats I found was super sweet!). Reserve a few slices to add on top of the scones before baking. In a small bowl, whisk together the cream and the egg and then set aside. In a large bowl, whisk together the flour, baking powder, lemon zest, and salt. Stir in the kumquat pieces. 

Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and toss to mix. Add the wet ingredients into the dry ingredients and stir to combine. Bring dough together gently with a wooden spoon.

Turn dough out onto a lightly floured counter and knead it no more than 12 times. [Apparently, twelve is the magic number here; surpass it at your own risk.] Pat dough into a round approximately 1-inch thick, and cut into 8 wedges. (I used a round biscuit cutter this time). Add on the reserved kumquat slices. Place on an ungreased baking sheet or a Silpat.
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Place on an ungreased baking sheet or a Silpat. Using a pastry brush, brush milk onto the wedges.
Bake for approximately 20-25 minutes, or until golden, or until a toothpick inserted in the middle comes out clean.

Good luck in waiting for them to cool. It never happens over here. They also are very good with some really good jam. Just a suggestion. Do as you please. ;)

Are you a breakfast person like me? :)

Thanks for stopping by!

27 comments

  1. I love scones... I LOVE Kumquats and I really like poppy seeds so I know I need to make these. Buzzed ya!

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  2. There's nothing better than to start your day with a great breakfast. Your scone looks so flaky and delicious!! I must really give kumquats a try - - never had them, how would you describe the flavour?

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  3. We don't eat scones for brekky in Oz but the American part of me thinks of them as biscuits (which are cookies here). These look fantastic. I love kumquats.

    Reminds me of the old Kumquat Sashay parade in Orlando years ago. People in the parade threw kumquats at the crowd. gently

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    1. Hi Maureen- The skin is sweet and the inside is tart. The last couple batches I found were sweet all the way through. Sort of like an orange:) That parade sounds like a lot of fun;) What is traditional for brekky for you?

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  4. These are fantastic. I love Kumquats. thanks for sharing

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  5. I usually get breakfast with a cup of coffee to.. but since I got a headache when I skip coffee in the morning, I should change my habit, and start to eat something for breakfast,scones look lovely and it give me an idea to make another yummz.. breakfast. cheers

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  6. Scones, scones, scones!!! I adore them. I'll have to keep my eyes out for kumquats now because I definitely want to give these a try. Many thanks!

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  7. Aren't cream scones the best???? Yours look irresistible, Lora...yum!!! xo

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  8. I am seriously not human without breakfast. What a fantastic way to use kumquats!

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  9. buzzed. I'm another scone freak. Don't make them too often, but when I do, it'll be several times in near succession.

    Never every used kumquats. Saying that - don't think I've seen them anywhere locally for sale.. ever !

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  10. Those look wonderful! Totally buzzed. They look like an absolute treat!

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  11. These scones are so beautifully puffy and flaky now I want to change our routine from pancakes Sundays to scones even if only for this weekend!! Love the added kumquat. Perfect seasonal citrus to add zest to the scone!

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  12. Now this is one interesting creation! I love kumquats, and I love poppy seeds, especially in sweet items - I just don't like scones! What a great flavor combo, though, well done! :)

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  13. My family knows not to speak to me in the morning until I've had breakfast. GRUM-PY! These pretty scones would be just the thing to cheer me up first thing in the morning.

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  14. I love breakfast scones and these look amazing. Thanks for sharing.

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  15. I am so excited to try these, Lora!!! Your talent and style amazes me! So glad I found your blog!

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  16. I must bake some scones soon too...love the combination of kumquat and poppy.

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  17. I find it very hard to eat within the first hour or so of waking up and I've been that way for years though I don't know why. As a child I ate breakfast every morning and I really don't know exactly when I stopped. This year I made a point of changing that and so far I'm doing pretty good...some day it may just be homemade toast or a muffin but at least it is something. I like your idea of making your pancake or waffle batter the night before. Perhaps if I started doing that I would begin to eat a proper breakfast more regularly. Now a couple of these or your other scones would get me off to a good start too!

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  18. Interesting idea for scones. They look fabulous!

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  19. These are scones I would eat, not just because you made them, but because I love kumquats! They look outstanding - so tender and flaky, Lora! That said, I really need to eat breakfast more..because when I do, I have so much more energy and stamina throughout the day, but I just don't get hungry until noon lol

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  20. I'm a breakfast person too Lora! I wouldn't dream of going without it. These would have me jumping out of bed! Such a scrumptious treat to start the day off! xoxo

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  21. I'm loving the light pouring over the scones in that first picture. The last one really shows how fluffy they are too, they look great!

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  23. They look quite festive, you will get smiling

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  24. I'm all about breakfast too, Lora. And I would love one of these to go with my coffee!

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  25. I can't skip breakfast. Even on those mornings when I have to get up at 4am...I have to have a little something. You've inspired me to get up and make some breakfasts in advance. Great recipe for scones.

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  26. Definitely a unique flavor for scones! I need a little something besides coffee in the morning too.

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