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Author Notes: While I'm a big fan of the savory breakfast scone, there is something luxurious about citrus and chocolate. As with all my scone recipes, you can make the dough and bake them right away. Or, you can freeze the dough and bake it directly from the freezer in the mornings, meaning you'll have warm, nicely browned scone oozing melty chocolate with your morning coffee. —Vicky | Things I Made Today
ounces (about 24) kumquats, sliced into thin rounds and seeded
1 tablespoon granulated sugar
cups all purpose flour
teaspoons baking powder
teaspoon Kosher salt
tablespoons cold unsalted butter, cut into small cubes
cup heavy cream
cup bittersweet chocolate, chopped
- Preheat oven to 325F.
- Toss sliced kumquats with 1 tablespoon sugar. Place single layer on parchment paper lined baking sheet and bake for 20 minutes. Let cool completely.
- Turn oven temperature up to 375F.
- In a large bowl, mix together flour, ¼ cup sugar, baking powder, and salt. Add in cooled kumquats, butter, egg, and heavy cream. Mix until dough starts to come together. Add chocolate and mix for a couple more seconds.
- Form dough into 6-inch round disk. Cut into 6 wedges and transfer to a parchment paper lined baking sheet. Bake for 30 minutes until golden brown.
- Alternatively, you can freeze the dough before baking. Bake directly from freezer for 35-40 minutes, until golden brown.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit