Kumquats have a very unique flavor, initially sweet followed by slightly bitter tart tones. Combined with an excellent crumbed oat scone, and married with a bit of spiked spun honey, these scones are fíneáil!Print
Kumquats have a very unique flavor, initially sweet followed by slightly bitter tart tones. Combined with an excellent crumbed oat scone, and married with a bit of spiked spun honey, these scones are fíneáil!
Irish oat scones:
- 1 cup steel cut oats
- 1 1/4 cups buttermilk
- 1 cup all-purpose flour
- 2 tablespoons firmly packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon dried orange peel
- 1/2 scraped vanilla pod seeds
- 4 tablespoons cold butter
- 1 egg
- 1 teaspoon heavy cream
- Fine sugar
Candied vanilla kumquats:
- 1 cup quartered seeded kumquats
- 1/2 cup water
- 1/4 cup sugar
- 1/2 vanilla pod sliced
- spiked spun honey:
- 3 heaping tablespoons local spun honey
- 3 teaspoons Jameson Irish Whiskey
Preheat oven to 400 degrees F.
In a small bowl, stir the oats and buttermilk together, let soak for 25 minutes.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, vanilla scraped seeds and dried orange peel.
Add cubed cold butter to flour mixture and mix with a pastry cutter, working in the butter until it resembles coarse crumbs.
Fold in the soaked oats but do not over mix.
Pat, the dough into a round flat circle about eight inches in diameter on a parchment, lined the pan.
Mix the egg and teaspoon of cream together in a small bowl. Then using a pastry (or basting) brush, coat the top of the dough. Sprinkle fine sugar over the top to your liking.
Cut 8 slices into the dough with a large sharp knife. Bake for 20 minutes or until the tops start to brown
Remove from oven and recut along your lines to make eight wedges. Drizzle spiked spun honey and your freshly candied kumquats on top of your Irish oat scones and enjoy!
Candied vanilla kumquats directions:
Wash, quarter and deseed kumquats. To remove some of the bitterness, you can boil kumquats for one minute and then blanch or rinse in cold water. The longer the candied kumquats are stored in the refrigerator, the more they mellow out. We skipped this step as our batch was pretty ripe and not bitter.
Place 1/2 cup water, sugar, kumquats, and sliced vanilla bean pod in a small saucepan. Bring to a slow boil on medium heat, lower heat and simmer 20 minutes or until reduced and thickened. Once cooled it will thicken more. Place in a glass container and store up to one month in the refrigerator.
Spiked spun honey directions:
Mix three heaping tablespoons of spun honey with 3-4 teaspoons Jameson Irish Whiskey until it resembles syrup. Store in a tight lid container until ready to use.