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.

Grapefruit-Kumquat Scones

2       teaspoons golden flaxmeal
4       teaspoons hot water
280   grams (about 2 cups) kumquat’s all-purpose gluten-free flour
1/2    cup sugar
1       tablespoon baking powder
1/2    teaspoon salt
1/2    cup cold butter, cut into small pieces
1       cup heavy cream
2       tablespoons grapefruit juice
2       teaspoons zested grapefruit rind
3/4    cup thinly sliced fresh kumquats
powdered sugar and additional grapefruit juice
Combine flaxmeal and water in a small bowl; set aside.
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. 
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 1 1/2-inches thick. Freeze dough for 20 minutes. 
Cut dough into 8 wedges, leaving room between to spread while baking. Freeze again for 20 minutes.
Preheat oven to 450°. Bake scones for 13-15 minutes or until golden brown. Allow to cool.
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. Yield: 8 scones.