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Kumquat Poppy Seed Scones

This Kumquat and Poppy Seed Scones recipe is really easy to make. These delicate scones go so nicely with a hot cup of tea or coffee. Really lovely to make when kumquats are in season.
Author: Lora

Ingredients

  • ½ cup organic heavy whipping cream (plus 1 Tablespoon to brush on before baking)or whatever milk or non-dairy milk you like
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup kumquats
  • zest of one lemon
  • ½ stick 2 ounces unsalted butter, cubed and chilled
  • 3 Tablespoons sugar

Instructions

  • 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.
  • Using a pastry brush, brush 1 tablespoon of the cream (or any sort of milk ) onto the wedges.
  • Bake for approximately 20-25 minutes, or until golden, or until a toothpick inserted in the middle comes out clean.