Ingredients:
Butter and buttermilk//
1 pint heavy cream
Kumquat jam//
2 pints of kumquats or 3 cups quartered
11/2 cups sugar
11/2 cups water
1 dried Chile (Nora)
2 cardamom pods
2 allspice pods
Seeds of kumquats
1 Bay leaf
Scones//
3 1/2 cups flour (420 grams)
21/2 tbsp sugar (30 grams)
6 tsp baking powder (24 grams)
2 tsp salt (10 grams)
1 cup buttermilk (240 grams)
1 egg
7 top very cold butter, cubed (100 grams)
Preparation:
1. For the butter, add the heavy cream to a mason jar, stand mixer, or blender. Shake, mix or blend until whipped cream forms. Continue until liquid separates and butter is formed. Strain buttermilk and reserve for scones. Wash butter in cold water then season with salt and set aside.
2. For the jam, quarter the kumquats and remove the white pith and seeds. Reserve seeds. In a cheese cloth or tea bag, combine the seeds, cardamom pods, allspice, bay leaf, and dried chile. Tie tightly and transfer to a pot along with the quartered kumquats, sugar, and water. Mix and allow to sit for
2-4 hours. After resting, transfer to the stove and bring to medium heat. Allow to bubble for 8-10 minutes then reduce to low. Cook for 30-45 minutes or until thick and the temperature reaches 220F/ 105C. Optionally use an immersion blender to break down kumquat quarters further. Transfer to a mason jar or heat proof container and allow to cool and set.
3. For the scones, preheat the oven to 350F/180C. In a large mixing bowl combine all the ingredients and mix until just combined. Transfer to a clean floured work surface and roll out to approximately 1/2" to 3/4" thick. Use a glass or mold to stamp out scones.
Transfer to a parchment-lined baking sheet and sit in the refrigerator until the oven is preheated. Brush each scone with egg wash and bake for 25-30 minutes or until the tops are golden brown.
4. Serve scones with homemade butter and kumquat jam.