Last year, we planted a small kumquat tree in our backyard. Boy oh boy, did it pay off! Now, our tree is adorned with bright, beautiful kumquat fruits!
I had never baked with kumquats before this recipe. They are a lot like an orange in flavor, but more tart! And, of course, much smaller in size. To separate the kumquat pulp from the juice, I added one extra step to the process: blending all the wet ingredients together, and pressing it through a fine mesh sieve. This step will only add a few extra minutes to your prep time, and it is well worth it!
The combination of chocolate and kumquat in these treats is delightful! The little scones are super easy to make, and perfect for your springtime tea party.
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Kumquat-Chocolate Scones
- Yield: 14 1x
Ingredients
Scale
- 11 whole kumquats
- 1 large egg
- 2 Tbs maple syrup
- 2 cups blanched almond flour
- ¾ tsp baking soda
- ½ cup bittersweet/dark chocolate chips
Instructions
- To make the kumquat mixture, add 8 kumquats, the egg, and the maple syrup to a blender. Set the other 3 kumquats aside, for topping the scones.
- Blitz the wet ingredients in the blender for about 3 seconds.
- Push this kumquat-egg-syrup mixture through a fine mesh sieve, and into a small bowl. Discard whatever is left in the sieve.
- In a large bowl, whisk together the almond flour and baking soda. Stir the strained kumquat mixture and mix until smooth.
- Mix in the chocolate chips with your hands, then place the dough in the fridge for 10 minutes to chill.
- Using a cookie scoop or heaping tablespoon, scoop the dough onto a parchment-lined cookie sheet. Leave at least 1½ inches of space between the scoops. You may need to do two batches. Flatten them out slightly with the palm of your hand.
- Now, slice your three reserved kumquats widthwise, in pretty disks. Remove any big seeds. Place a kumquat slice on top of each scone, and gently press them into the dough, with the palm of your hand.
- Bake the scones at 325 degrees F for 18-25 minutes, or until golden brown. Let them cool, then serve and enjoy! These are best eaten the day they are made, for ultimate crispiness. Store them in an airtight container at room temperature, then reheat before eating.
