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{Year Three Celebration} Grapefruit-Kumquat Scones

Servings 8 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.