Kumquat Poppy Seed Scones Recipe
Tangy and sour, the bright citrus flavor of kumquats is unlike that of a standard orange, lemon, or lime. Although they have a very short season and can be difficult to find, the hunt is absolutely worth it, since there’s nothing else quite like it. Should you miss the boat on this unique little fruits, you can substitute candied orange rind in this particular recipe… But it just won’t be the same.
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Poppy seeds | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 Cup Non-Dairy Margarine | ||
| Kumquats | 1/2 Cup (16 tbs), chopped | |
| 2 - 3 Tablespoons Plain Non-Dairy Milk | ||
Directions
Preheat your oven to 375 degrees, and line a baking sheet with a silpat.
In a medium bowl, mix together the flour, sugar, baking powder, poppy seeds, and salt before using a pastry cutter or two forks to cut in the margarine. You want this mixture to have some bigger and smaller lumps of margarine, but no larger than a pea. Once you get it to be the consistency of coarse crumbs, set it aside.
Chopping the kumquats into the proper size is critical to making an edible scone- Too large and you'll get some rather sour bites! The way that I make sure everything is about even, is I first cut my kumquats in half horizontally and remove the pips (as small as they are, they still aren't pleasant to bite down on.) Then, depending on the size of the fruit, I usually will cut each half into four or six equal pieces, so they're about the size of raisins. The process of cutting up all of the kumquats can be a bit time consuming, but trust me, it's worth the effort.
Once you've gotten through all of the fruit, drop the pieces into the flour mixture and make sure each piece is thoroughly mixed in and coated in flour. This brings in a lot of liquid, so start slow when adding the soymilk- Pour in no more than a tablespoon at a time. Stir just until everything comes together into a cohesive ball of dough, and pat it together into a circle with your hands. Cut this circle into four equal parts, and place these triangles on your prepared baking sheet. Bake for 15 - 18 minutes, until nicely browned on top and toothpick poked into the center comes out clean.
This recipe is excerpted from the book VEGAN DESSERT by Hannah Kaminsky. For more information or to purchase the book, please visit Bittersweetblog.Com
In a medium bowl, mix together the flour, sugar, baking powder, poppy seeds, and salt before using a pastry cutter or two forks to cut in the margarine. You want this mixture to have some bigger and smaller lumps of margarine, but no larger than a pea. Once you get it to be the consistency of coarse crumbs, set it aside.
Chopping the kumquats into the proper size is critical to making an edible scone- Too large and you'll get some rather sour bites! The way that I make sure everything is about even, is I first cut my kumquats in half horizontally and remove the pips (as small as they are, they still aren't pleasant to bite down on.) Then, depending on the size of the fruit, I usually will cut each half into four or six equal pieces, so they're about the size of raisins. The process of cutting up all of the kumquats can be a bit time consuming, but trust me, it's worth the effort.
Once you've gotten through all of the fruit, drop the pieces into the flour mixture and make sure each piece is thoroughly mixed in and coated in flour. This brings in a lot of liquid, so start slow when adding the soymilk- Pour in no more than a tablespoon at a time. Stir just until everything comes together into a cohesive ball of dough, and pat it together into a circle with your hands. Cut this circle into four equal parts, and place these triangles on your prepared baking sheet. Bake for 15 - 18 minutes, until nicely browned on top and toothpick poked into the center comes out clean.
This recipe is excerpted from the book VEGAN DESSERT by Hannah Kaminsky. For more information or to purchase the book, please visit Bittersweetblog.Com
Chef
