2.22.2010

Kumquat Cranberry Scones - Recipe



Here's another way to enjoy fresh kumquats. I paired them with some cranberries I froze after Thanksgiving. This is a delicious brunch or snack recipe. It's about the same work as making muffins, but it looks a little more sophisticated.

Kumquat Cranberry Scones
1/2 cup cranberries, chopped (can be fresh or frozen)
1/4 cup kumquats, chopped (about 8 fruits)
2 tablespoons honey
1/4 cup brown sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
2 large eggs
1 teaspoon vanilla
1/2 cup pecans, chopped

1 egg white mixed with 1/2 tablespoon water for glaze (optional)
Step 1:  Preheat the oven to 400 degrees.  Lightly butter a 10 inch diameter circle in the center of the baking sheet.  Get your eggs out so they can come up to room temperature. 

Step 2:  In a small bowl, stir together the cranberries, kumquat, and honey.

Step 3:  In a food processor measure out the flour, brown sugar, salt and baking soda.  Give it a quick 4 pulses or so to mix everything together.  Then chopped the chilled butter into 1/2 inch cubes and add it to the food processor.  Pulse the butter into the dry ingredients until it resembles coarse crumbs.  It should take less than 20 seconds with the food processor.  You could also do this step by hand by cutting the butter into the flour mixture with a knife or pastry cutter. 

Step 4:  Put the flour and butter mixture into a large bowl and make a well in the middle.  Then stir into the cranberries and kumquats the eggs and vanilla.

Step 5:  Dump the cranberry kumquat mixture and the pecans into the well made in the flour mixture.  Use a wooden spoon to mix everything together.  Mix just until everything is moist; there will still be large chunks.  With lightly floured hands pat the dough into a 9 inch circle on the prepared baking sheet. 

Step 6:  Brush the egg white mixture over the top and sides of dough if desired.  With a serrated knife, cut the circle of dough into 8 wedges.  Bake for 20-25 minutes or until a light golden brown.  Remove the scones from the baking sheet and let them cool on a wire rack. Serve warm or cool completely and store in an airtight container.

Makes 8 Scones

6 comments:

  1. Oh snap. I need to make those!

    I used to hate scones, generally speaking, but they're experiencing a revival of sorts. In the sense that I crave them often.

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  2. Im always looking for new scone ideas! loving the freshness in these! yum!

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  3. I would make this just so I could say "kumquat".

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  4. I love making scones with cranberries but I usually make them with orange zest so it will be a nice refreshing change to try the kumquats instead. Can't wait to give this recipe a try!

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  5. I'm gonna prepare this recipe for mother right now because I could see ingredients are healthy, also the decoration is simple but elegant, thanks for sharing these tips.m10m

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  6. Hi,
    Thanks for sharing this recipe. Really very interesting and easy to make.. Really I like this and the presentation of the dish. I am going to try this...

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