Blogger Widgets

Monday 10 February 2014

Kumquat Scones

Yes, you heard's kumquat again!  My last batch for this year!  Even my sister whatapps me and said "Kumquat fever again ah?"

I love scones but I do not know why I don't usually make scones to indulge it.  Some scones after baked, they are quite dry and you need to spread some jam or butter to go with it.  But if you have searched for a good scones that uses fresh fruits like blueberries or jam to mix in in the batter, it will be soft and moist.  I love those recipes that uses heavy cream in it too but if you do not have cream, you can always use fresh milk.

I have made Blueberries Scones  many years ago and I absolutely love that especially if you ate it while it is still warm.

Alright then, anyway, hope you wouldn't mind of my Kumquat Scones post here as I thought wanted to give it a miss but I want put this recipe into my blog here.


280g all-purpose flour
40g brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
113g unsalted butter, cut into cubes
1/2 cup kumquat jam
3 tablespoons milk
1 large egg
2 tsp vanilla extract  


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together kumquat jam, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick.
Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.

Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

* This recipe sourced from where Chung-Ah baked is her "Almost" Starbucks Pumpkin Scones which the pumpkin puree I changed to kumquat jam instead.

                                Just don't overbaked the scones or else it will be too dry.