Directions

• 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 to 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.