-
Prep time
10 minutes
-
Cook time
40 minutes
-
makes
8
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
Continue After Advertisement
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)
Directions
-
To make the cranberry-quice chutney, I utilized the recipe from Shawn McClain. https://www.foodandwine.com/recipes/cranberry-quince-chutney.
-
Sift together flour, baking powder and baking soda. Perfect time to use your favorite whole grain flour(s).
-
Add the chutney to the flour and thoroughly mix by hand until there is no dry flour present and fruit is thoroughly distributed.
-
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.
-
Butter a pie pan. Press the mixture until firm. You can sprinkle with a light layer of sugar if you prefer a sweeter scone.
-
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.
See what other Food52ers are saying.