Roasted Kumquat Scones
These scones have such a bright, sunshine-y flavor that is sure to brighten anyone's day.
- Yield: 8 1x
Ingredients
Units
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- 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
Instructions
- Preheat oven to 375F. Slice the kumquats into 1/4 inch rounds, removing seeds with the tip of your knife as you go.
- 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.
- Preheat oven to 400F.
- Combine butter, all-purpose flour, sugar, baking powder and salt with a pastry blender until a coarse meal is reached.
- 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).
- 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.
- Place on a parchment-lined baking sheet and brush with 2nd beaten egg. Bake for 12-15 minutes, until golden brown.
- 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.
Find it online: https://www.figjar.com/roasted-kumquat-scones/