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 happy birthday, kumquat!
hard to believe it’s been three years… how does the time go so quickly?
for the second blogoversary(?), i shared with you my chicken saltimbocca recipe from my book. the year before i posted this fancy chocolate cake with kumquat marmalade frosting.
for the third birthday of this blog, i thought is totally fitting to post a pretty little combination of some of my favorites… kumquats (clearly), scones (my loveaffair with scones is no secret), and grapefruit (one of my newest flavor obsessions).
i have noticed that in these past celebratory posts, i gush and gush about how grateful i am. but it is true. i am.
for the relationships, opportunities, sounding board, and creative outlet this little space has brought into my life, i am thankful. so thank you for reading, reaching out, dropping by.
here’s to another year, in anticipation of more to be grateful for.
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{Year Three Celebration} Grapefruit-Kumquat Scones
Serves: 8 scones
 
Ingredients
  • 2 teaspoons golden flaxmeal
  • 4 teaspoons hot water
  • 280 grams (about 2 cups) kumquat's all-purpose gluten-free flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, cut into small pieces
  • 1 cup heavy cream
  • 2 tablespoons grapefruit juice
  • 2 teaspoons zested grapefruit rind
  • ¾ cup thinly sliced fresh kumquats
  • powdered sugar and additional grapefruit juice
Instructions
  1. Combine flaxmeal and water in a small bowl; set aside.
  2. Combine flour, sugar, baking powder, and salt in a medium bowl. Cut butter into mixture with a pastry cutter or with fingers until mixture resembles coarse meal.
  3. Add cream and flax slurry to to mixture and stir till just combined. Add grapefruit juice, rind, and kumquats; mix until well combined. Transfer mixture to a baking sheet lined with parchment. Pat dough into a circle, about 1½-inches thick. Freeze dough for 20 minutes.
  4. Cut dough into 8 wedges, leaving room between to spread while baking. Freeze again for 20 minutes.
  5. Preheat oven to 450°. Bake scones for 13-15 minutes or until golden brown. Allow to cool.
  6. Combine powdered sugar and grapefruit juice to make an icing to your desired consistency. Spread evenly over cooled scones. Top with a slice of kumquat, if desired.
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