Kumquat Scones

After a couple of weeks of seeing kumquats all over my favorite blogs, I finally made the trip to Whole Foods to pick up a couple of cartons. I probably should have limited my purchase to just one considering the steep price tag ($4 for a small carton? seems kind of high) and the fact that I didn’t have a clear idea of what to do with the sweet/sour/slightly bitter little fruits.

kumquats

I started out eating a handful for dessert, paired with some dark chocolate, of course. I am rarely one of those people who can eat a piece of fruit for dessert and feel satisfied, unless we’re talking perfectly ripe watermelon and cherries in summer. And even then, chocolate is probably somewhere in the picture.

sliced_kumquats

I considered using the kumquats in muffins, more citrusy donuts, and then realized that it’s been forever since I made scones, and I have a great scone recipe that’s easily adaptable. The only slight glitch was that I was nearly out of Earth Balance. I’m all for replacing butter with applesauce or even pumpkin (depending on the recipe), but scones need that fat to create their delicious, crumbly texture.

kumquat_scones_before_baking

Keeping in mind how well the chocolate-glazed orange donuts had turned out last week when I replaced half of the Earth Balance with applesauce, I decided to just go for it. Worst case scenario, I would crumble the scones over smoothies and oatmeal.

kumquat_scones_pre_bake

I am happy to report that these kumquat scones turned out awesome! They’re fairly sweet, in part because I drizzled a powdered sugar glaze over top (1/3 C. powdered sugar, 1 Tbs. almond milk), but it’s the perfect contrast to the tangy kumquats. The scones are crispy around the edges, but crumbly and a little doughy on the inside.

kumquat_scones

I highly recommend kicking off your weekend with a batch of these.

kumquat_scones_2

Vegan Kumquat Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8 large scones
Ingredients
  • 1½ C. All-Purpose Flour
  • 1 C. Whole Wheat Flour
  • ¾ C. Granulated Sugar
  • 2 Tsp. Baking Powder
  • ½ Tsp. Salt
  • ¼ C. Earth Balance
  • ¼ C. Unsweetened Applesauce
  • 1 C. Fresh Kumquats, thinly sliced and seeds removed
  • 3 Tbs. Non-Dairy Milk (I used unsweetened, plain almond milk)
Instructions
  1. Pre-heat your oven to 375 degrees F.
  2. Lightly grease a large baking sheet and set aside.
  3. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  4. Add the Earth Balance to your dry ingredients, and using a pastry cutter or your hands, cut in the Earth Balance until it forms course crumbles. The Earth Balance should be about the size of peas.
  5. Stir in the applesauce and sliced kumquats until just combined.
  6. Add the non-dairy milk, 1 Tbs. at a time, until the dough comes together. You may need a little more or a little less than 3 Tbs. depending on how much juice gets incorporated with the kumquats.
  7. Divide dough into two equal parts, form into balls, and flatten onto your greased baking sheet. Cut each round into 4 parts.
  8. Bake for approximately 25 minutes, until golden brown and firm to the touch.
  9. Allow to cool and drizzle with a little powdered sugar glaze if you like!
Notes
Slicing the kumquats is a little labor intensive, but oddly relaxing. I recommend cutting the larger ones in half lengthwise, before thinly slicing. The smaller kumquats can simply be sliced to form pretty little rounds. Just make sure to remove any large seeds - these are not the texture you want when you bite into a scone.

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Have you jumped on the kumquat bandwagon yet? Are there any seasonal produce items that you’re loving right now?

Next up on my list are blood oranges. The color alone is enough reason for me to buy them, although I also love the flavor.

 

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Comments

  1. says

    I HAVE to send this to my mother-in-law. She has a kumquat tree in her yard, and they are seriously the best tasting kumquats I have ever had. I wonder if she could ship me some…
    I still haven’t made the shepherds pie but I did pick up a bunch of sweet potatoes with it in mind, and hope to make it Saturday night! (And/or for a dinner party that I’m going to next weekend. It’s a beer pairing dinner party, and one diner in vegetarian- I don’t want to make something with any meat in it!)

    • says

      How awesome to have a kumquat tree! I would love to have the green space to grow fruits and veggies.

      Let me know how the shepherd’s pie turns out! I ate the last of it yesterday – it was great for quick lunches throughout the week.

    • says

      I can relate – as simple as this recipe is, I was really proud that the texture turned out so well. It’s like I surprised myself that they turned out “normal”. haha

  2. says

    I don’t branch out much from the traditional orange but I’ve been seeing blood oranges everywhere lately and am really intrigued. Also these are just so cute! Definitely keeping a lookout for them.

    • says

      Kumquats on their own can be a bit much (some are really sour!), but they were awesome in this recipe. I think in general I prefer blood oranges though. They’re much sweeter!

  3. says

    I love scones and kumquats… the combination of both seems like heaven. Too bad kumquats are not so easy to get ahold of in Washington State. My first time visiting your website and it is pretty! :)

  4. Jay says

    These were so good I made them yesterday, making more today to give to my daughter and take to a dinner party tomorrow.
    Thanks this is in my personal vegan recipe book.
    So nice to have a recipe that is so close to a pastry you have with butter and eggs,but isn’t!!!!!!!!
    Great for all those kumquarts in my front yard.

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