Imagine a package arrives at your door.
You open it up, and inside, you find an abundance of kumquats, mandarin oranges, blood oranges, and lemons. This is what it’s like to have an aunt and uncle, who have a small citrus farm in San Diego, take pity the fact you live in Wisconsin. It’s pretty spectacular.
Since opening up the box last week, I’ve been quickly overdosing on kumquats, staining surfaces with the juice from the blood oranges, and squeezing the most delicious lemons I’ve ever tasted into my tea. Although I’m all about eating kumquats as they are, I figured there were enough to spare to try out a new scone recipe this week.
In the past, I’ve been known to make a large batch of white cheddar and green onion scones, and while I’m still a big fan of the savory breakfast scone, there is something luxurious about citrus and chocolate.
As with all my scone recipes, you can make the dough and bake them right away. Or, you can freeze the dough and bake it directly from the freezer in the mornings, meaning you’ll have a warm, nicely browned scone oozing melty chocolate with your morning coffee.
Just saying. That is an option.
And while you make this recipe, please feel free to sing my favorite misheard lyric from Iggy Azalea… “I’m so fancy. Can’t you taste this scone?” (If you have no idea what I’m talking about, listen for it at about 50 seconds.)
- 6 ounces (about 24) kumquats, sliced into thin rounds and seeded
- ¼ cup + 1 tablespoon granulated sugar
- 1½ cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon Kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 egg
- ¼ cup heavy cream
- ¼ cup bittersweet chocolate, chopped
- Preheat oven to 325F.
- Toss sliced kumquats with 1 tablespoon sugar. Place single layer on parchment paper lined baking sheet and bake for 20 minutes. Let cool completely.
- Turn oven temperature up to 375F.
- In a large bowl, mix together flour, ¼ cup sugar, baking powder, and salt. Add in cooled kumquats, butter, egg, and heavy cream. Mix until dough starts to come together. Add chocolate and mix for a couple more seconds.
- Form dough into 6-inch round disk. Cut into 6 wedges and transfer to a parchment paper lined baking sheet. Bake for 30 minutes until golden brown.
- Alternatively, you can freeze the dough before baking. Bake directly from freezer for 35-40 minutes, until golden brown.
I don’t think I have ever actually made scones at home… but this…this just may make me go out and buy some kumquats and make these absolutely stunning scones! Great pics as always :)
writes Girl and the KitchenThank you as always Mila!
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