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Kumquat Poppy Seed Scones

Prep time
30 mins
Baked goods
Special Diets
Food Allergies
Dairy-free | Egg-free

Adapted from Vegan Desserts by Hannah Kaminsky.


Kumquats make a short appearance in the produce department, so when they're here, be sure to pick some up. There's nothing like their tart and bright flavor!


1 1⁄4 call-purpose flour
1⁄2 csugar
1 tbaking powder
1 Tpoppy seeds
1⁄4 tsalt
1⁄4 cmargarine
1⁄2 ckumquats (seeded, then diced into raisin-sized pieces)
3 Tsoymilk


Preheat oven to 375˚F, and line a baking sheet with parchment paper.

In a medium bowl, mix together flour, sugar, baking powder, poppy seeds and salt. Use a pastry cutter or a pair of forks to cut in the margarine. The mixture should be crumbly and have clumps the size of a pea. Add the chopped up kumquats to the mixture and stir well to coat the fruit thoroughly in flour. Slowly add the soymilk, about a tablespoon at a time, and mix just until the dough comes together into a ball.

Turn the dough onto a lightly floured surface and pat it into a smooth, flattened ball. With a sharp knife, cut the dough into 4 wedges, and place on the prepared baking sheet. Bake for 15-18 minutes, until the tops are nicely browned and a toothpick inserted into the center of a scone comes out clean.

These are delicious severed while still warm!