After a couple of weeks of seeing kumquats all over my favorite blogs, I finally made the trip to Whole Foods to pick up a couple of cartons. I probably should have limited my purchase to just one considering the steep price tag ($4 for a small carton? seems kind of high) and the fact that I didn’t have a clear idea of what to do with the sweet/sour/slightly bitter little fruits.
I started out eating a handful for dessert, paired with some dark chocolate, of course. I am rarely one of those people who can eat a piece of fruit for dessert and feel satisfied, unless we’re talking perfectly ripe watermelon and cherries in summer. And even then, chocolate is probably somewhere in the picture.
I considered using the kumquats in muffins, more citrusy donuts, and then realized that it’s been forever since I made scones, and I have a great scone recipe that’s easily adaptable. The only slight glitch was that I was nearly out of Earth Balance. I’m all for replacing butter with applesauce or even pumpkin (depending on the recipe), but scones need that fat to create their delicious, crumbly texture.
Keeping in mind how well the chocolate-glazed orange donuts had turned out last week when I replaced half of the Earth Balance with applesauce, I decided to just go for it. Worst case scenario, I would crumble the scones over smoothies and oatmeal.
I am happy to report that these kumquat scones turned out awesome! They’re fairly sweet, in part because I drizzled a powdered sugar glaze over top (1/3 C. powdered sugar, 1 Tbs. almond milk), but it’s the perfect contrast to the tangy kumquats. The scones are crispy around the edges, but crumbly and a little doughy on the inside.
I highly recommend kicking off your weekend with a batch of these.
|Vegan Kumquat Scones||
Slicing the kumquats is a little labor intensive, but oddly relaxing. I recommend cutting the larger ones in half lengthwise, before thinly slicing. The smaller kumquats can simply be sliced to form pretty little rounds. Just make sure to remove any large seeds – these are not the texture you want when you bite into a scone.