Kumquat Poppy Seed Scones + A Giveaway!

by Kris on March 12, 2012

Spring is here and that extra hour of daylight has finally begun! I am so happy to have longer days, that extra hour of light certainly helps when it comes to photographing food! Greg is on spring break this week, so we’re packing up the car and heading up to Oklahoma for a much needed camping trip. I can’t wait to sit under the stars next to a warm fire and just enjoy the tranquility of the natural surroundings. To me, it doesn’t get much better than that.  

Spring also means citrus season is nearing it’s end. I managed to pick up some kumquats this weekend and throw together some vegan, gluten free scones for our camping trip. I’ve always really enjoyed lemon poppy seed scones, so I figured kumquats would work equally well. Using coconut flour, milk and oil gave the scones a really nice coconut flavour that complemented the tartness of the kumquats. They’re really easy to throw together and make a great addition to a springtime brunch.

I also wanted to show my appreciation for the support I received during the 2012 Homie awards and have my first giveaway! One lucky winner will receive a brand new retro magnetic kitchen timer. Contest details are at the end of this post.

Vegan Kumquat Poppy Seed Scones

  • ¾ cup coconut flour
  • 1 cup gluten free oat flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp poppy seeds
  • ¼ cup coconut milk
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp agave nectar (or maple syrup)
  • ½ cup kumquats, seeded and finely chopped (plus 8 slices for decoration)

Preheat oven to 350.

In a large bowl, sift together coconut flour, oat flour, baking powder, and salt. Mix in poppy seeds and set aside.

In a medium bowl, whisk together coconut milk and coconut oil until fully combined. Add vanilla extract, agave nectar, and kumquats; stir to combine.

Slowly fold the liquid mixture into the flour mixture, and stir until a firm dough comes together. If the dough is sticky, add a tablespoon at a time of coconut flour until the dough reaches the desired consistency.

Knead the dough into a ball and transfer to a flat surface. Flatten the ball of dough with your palms until it is about ¾ of an inch – 1 inch thick. Use a large knife to cut eight equal pieces. Top each piece with a kumquat slice.

Transfer the scone slices to a cookie sheet lined with parchment paper. Bake in the oven for 10-12 minutes, until slightly golden on top.

Cool on a wire rack.

Yield 8 scones

Now to the giveaway…

Thanks to all your votes, Munchin with Munchkin won a 2012 Homie Award for Best Recipe Blog. I wanted to thank you with more than words, so I’m having my first giveaway! One lucky winner will receive an awesome Zassenhaus retro magnetic timer in light blue. I’ve had one of these timers for several months and it is so useful. I also love how cute it looks right above my stove. To enter, read the details below.

UPDATE: The winner is Claire who is most looking forward to asparagus this spring. Congratulations! An e-mail has been sent to you, please respond within 24 hours so I can mail you your prize!

Giveaway Details

One winner will each receive one (1) Zassenhaus Retro collection kitchen timer magnet in blue. Retail value $14.95

How to Enter

To enter to win, simply leave a comment on this post and answer the question:
“What are you looking forward to the most this spring?”

You can receive up to FOUR additional entries to win by doing the following:

1. Subscribe to Munchin with Munchkin by either RSS or email. Come back and let me know you’ve subscribed in an additional comment.

2. Follow @munchnmunchkin on Twitter. Come back and let me know you’ve followed in an additional comment.

3. Tweet the following about the giveaway: “RT @munchnmunchkin Celebrating a 2012 Homie award with a retro kitchen timer #giveaway http://tinyurl.com/6o46r4b”. Come back and let me know you’ve Tweeted in an additional comment.

4. Become a fan of Munchin with Munckin on Facebook. Come back and let me know you became a fan in an additional comment.

Deadline: Saturday, March 17, 2012 at 11:59pm EST.

Winners: The winners will be chosen at random and will be notified via e-mail. If the winners do not respond within 24 hours, another winner will be selected.

Disclaimer: This giveaway is sponsored by Munchin with Munchkin. Open to legal residents of the United States. Must be 18 years or older. No purchase necessary.

Good luck!

Giveaway is now closed.

Print Friendly

Related posts: