Vegan Cranberry-Quince Scone

November 30, 2020
0 Ratings
Photo by GratedGarlic
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 8
Author Notes

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

What You'll Need
  • 1 cup Chutney
  • 1.5 cups Flour
  • .25 cups Olive Oil
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Cider Vinegar
  • Sugar (optional)
  1. The make the cranberry-quince chutney, I utilized the recipe from Shawn McClain.
  2. Sift together the flour, baking powder and baking soda. This is a 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 and the fruit is broken up and equally covered.
  4. Add the olive oil and cider vinegar and mix by hand. The dough will be dry enough to crumble, yet wet enough to hold together when pressed.
  5. Butter a pie or cake pan. Press the mixture until firm. You can sprinkle with a light layer of sugar if you prefer a sweet scone.
  6. Bake at 325F for 40 minutes. Let cool to touch. With your hand or plate, carefully turn over to remove the scone and return front side up on a cutting board. Slice and enjoy.
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