Roasted Kumquat, Dried Cherry and Chocolate Scones

dark chocolate, roasted kumquat, cherry scone

This last week we got a pint of kumquats in our CSA box and since it didn't seem like we were going to eat them all, I figured I would candy them. This is what working in a kitchen does to you, any fruit that sits in the fridge too long either gets candied or turned into jam. For a future mystery something. But candying just seemed such a BORING things to do with them. I decided it was time to jump on the roasting citrus bandwagon and HOLY SHIT, why didn't I jump on this bandwagon sooner, guys?

Sadly, not all of my kumquats were fit for roasting. A lot of the pint was all pith and seeds, which I did end up candying. I separated out the fleshiest ones for roasting, which only ended up being ten kumquats but they were ten kumquats that were turned into savory, citrusy, spicy heaven. What more could a kumquat want from life?

There's no real recipe for this part of the scone making.

Preheat oven to 400 degrees Fahrenheit. Slice the end off of the kumquats then slice into four pieces. Remove the seeds. Put your kumquats on a sheet pan and drizzle with olive oil. I used smoked salt and two finely chopped Thai chillies on mine. You can use whatever fancy or not fancy salt you desire and crushed red pepper flakes if Thai chillies aren't available but I really recommend the smoked salt and chillies. Roast for ten to fifteen minutes, checking and tossing every five minutes. Remove them from the oven when they start to caramelize and brown. Let cool. Taste. Decide they're too good to use in scones because you live in America and can put them in a salad with butterleaf lettuce and chevre and avocado and really show off their flavor. I can't do that though, and scones are delicious, so if you still want to make scones, I've got you covered.

Roasted kumquat, cherry and chocolate scone


  • 3 1/3 cups All Purpose Flour
  • 1 tablespoon 1 1/2 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 1/2 cup Sugar (plus more for sprinkling on top)
  • 8 oz (2 sticks) butter cubed (cold)
  • 3/4 cups Whole Milk
  • 1 Egg
  • 1/3 cup Coarsely Chopped Dark Chocolate
  • 1/3 cup Chopped Roasted Kumquats
  • 1/3 cup Chopped Dried Cherries

Put it Together

  1. Combine flour, baking powder, salt and sugar in a large mixing bowl. Use your hands to flake in the cubed cold butter like you're making pie dough until it resembles course sand with some larger pea sized chunks of butter. Toss in the chocolate, kumquats and dried cherries, distributing evenly throughout the mix.
  2. Whisk together the milk and egg. Make a well in the middle of your dry ingredients and pour in the milk and egg mixture. Use a wooden spoon to mix the dough just until it's shaggy and then dump onto a lightly floured surface. Gently squeeze the dough together until it forms a ball. Scones are more about gentle squeezes than kneading. We want those flaky layers.
  3. Pat into a disc, wrap well in plastic wrap and chill at least one hour or overnight.
  4. Preheat oven to 350 degrees Fahrenheit. Roll out disc to one inch thick. Use a bench scraper or knife to cut the disc into 8-10 wedges. Space evenly on a parchment or silicon mat lined pan. Brush with milk and sprinkle generously with more sugar.
  5. Bake 18-22 minutes or until lightly golden brown. Cool on rack. Scones are best consumed within twenty four hours.