Roasted Kumquat Scones

These Kumquat Scones are light and bursting with kumquat flavor.

Roasting kumquats intensifies their flavor and brings out a whole new texture that is perfect for scones. Similar to a dried fruit texture, which is a very common addition to scones, it brings a chewy texture and bright citrus flavor in an otherwise plain scone. These scones are iced with a simple glaze and it’s the perfect touch to balance out the tartness of the kumquats.

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients

Kumquat Scones

• All-purpose flour
• Unsalted butter
• Baking powder
• Salt
• Kumquats
• Sugar (regular granulated and powdered)
• Milk
• Lemon juice

How to make

Roast kumquats

Roasting kumquats is such a great way to use up a surplus of these tiny citrus fruits. They are great for baking, snacking and even go in some savory dishes, like this salad.

To roast them, just slice them in 1/4 inch rounds, removing the seeds with the tip of your knife as you go.

Place them on a baking sheet (lined with parchment), drizzle with a tiny amount of oil, sprinkle with salt and roast at 375F for about 25 minutes.

Make the scones

Basic scone making from this point forward! Cut butter into flour and salt using a pastry blender (affiliate link). Then add in egg, sugar, kumquats and milk.

Once the mixture comes together (there will still be some crumbly dry parts), turn out onto a clean work surface and knead about 10 times.

Shape into a circle, slice into 8 pieces and separate.

Brush with an egg wash and bake away!

Ice the scones

Mix together powdered sugar and lemon juice to make the icing. Whisk until smooth and drizzle over (cooled) scones with a spoon.

Enjoy!

Tried these kumquat scones?

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More kumquat recipes

Snacking Chocolate with Roasted Kumquats and Pepitas

Kumquat Upside-Down Cake

Fancy Salad with Roasted Kumquats

Roasted Kumquat Scones

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These scones have such a bright, sunshine-y flavor that is sure to brighten anyone's day.

• Author: Becky Schmieg
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 6 tbsp unsalted butter (chilled)
• 1 3/4 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg (beaten)
• 3/4 cup sliced kumquats (1/4 inch rounds, seeds removed)
• oil
• 6 tbsp milk
• 1 additional egg, beaten, for egg wash

Icing

• 2/3 cup powdered sugar
• 1 1/2 – 2 tbsp lemon juice

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Instructions

1. Preheat oven to 375F. Slice the kumquats into 1/4 inch rounds, removing seeds with the tip of your knife as you go.
2. Place sliced kumquats on a parchment-lined baking sheet, drizzle with a tiny amount of oil, add a pinch of salt, mix to coat. Bake for about 25 minutes, stirring halfway through. Set aside.
3. Preheat oven to 400F.
4. Combine butter, all-purpose flour, sugar, baking powder and salt with a pastry blender until a coarse meal is reached.
   
5. Stir in 1 beaten egg, 1/2 cup of roasted kumquats and milk just until the mixture starts to come together (It's ok if there's still some crumbly parts).
6. Turn the mixture out onto a floured work surface and knead no more than 10 times, until a smoother dough is achieved. Shape into a circle (1/2inch thick), slice into 8 pieces and gently pull the pieces apart from one another.
7. Place on a parchment-lined baking sheet and brush with 2nd beaten egg. Bake for 12-15 minutes, until golden brown.
   
8. Make the icing. Combine powdered sugar and lemon juice in a bowl with a whisk until smooth. Use a spoon to drizzle the icing over the scones.
   

Notes

You only need a 1/2 cup of roasted kumquats, start with a healthy 3/4 cup of sliced, raw kumquats to allow for shrinkage as they roast.