Christmas

Vegan Cranberry-Quice Scone

November 30, 2020
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Photo by GratedGarlic
Author Notes

Turn any fruit chutney into a delightful crumb. The quince is a fragrant citrus fruit that belongs to the rose family (Rosaceae) and plays well with both tart and sweet fruits. —GratedGarlic

  • Prep time 10 minutes
  • Cook time 40 minutes
  • makes 8
Ingredients
  • 1 cup Chutney
  • 1.5 cups Flour
  • .25 cups Olive Oil
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 tablespoon Cider Vinegar
  • Sugar (optional)
In This Recipe
Directions
  1. To make the cranberry-quice chutney, I utilized the recipe from Shawn McClain. https://www.foodandwine.com/recipes/cranberry-quince-chutney.
  2. Sift together flour, baking powder and baking soda. Perfect time to use your favorite whole grain flour(s).
  3. Add the chutney to the flour and thoroughly mix by hand until there is no dry flour present and fruit is thoroughly distributed.
  4. Add the olive oil and cider vinegar and combine until all chutney is covered. The dough will be dry enough to crumble, yet wet enough to hold together when pressed.
  5. Butter a pie pan. Press the mixture until firm. You can sprinkle with a light layer of sugar if you prefer a sweeter scone.
  6. Bake at 325F for 40 minutes. Let cool until touch. With your hand, carefully turn over to remove the scone from the pie plate and return front side up on a cutting board. Slice and enjoy.
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