Kumquat-Chocolate Scones

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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.