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 c||all-purpose flour|
|1 t||baking powder|
|1 T||poppy seeds|
|1⁄2 c||kumquats (seeded, then diced into raisin-sized pieces)|
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!