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Prep time
10 minutes
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Cook time
40 minutes
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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
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Ingredients
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1 cup
Chutney
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1.5 cups
Flour
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.25 cups
Olive Oil
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1 teaspoon
Baking Powder
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1 teaspoon
Baking Soda
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1 tablespoon
Cider Vinegar
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Sugar (optional)
Directions
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The make the cranberry-quince chutney, I utilized the recipe from Shawn McClain. https://www.foodandwine.com/recipes/cranberry-quince-chutney.
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Sift together the flour, baking powder and baking soda. This is a perfect time to use your favorite whole grain flour(s).
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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.
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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.
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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.
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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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