Kumquat Poppy Seed Scones

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.;)

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.

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.

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!