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.
{Year Three Celebration} Grapefruit-Kumquat Scones
Servings 8 scones
Ingredients
- 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
Instructions
- 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.