Sunday breakfast: quince scones with maple syrup and almonds

I'm an absolute fan of scones as part of a great Sunday breakfast. They are made lightning fast, it takes little preparation or cooling time, they are not in the oven for long - just perfect. So even on lazy Sundays you have something fresh baked on the breakfast table, without having been up hours before. My latest idea: Quince scones !

Unfortunately, the quince season is already over, but so far the winter has been so mild that one or the other quince still discover can. In dry and cool storage, the fruits also easily 1-2 months. I have never trusted in quince, there were always so many horror stories about laborious peeling and cooking. But if everything is so wild - quinces are a very delicious, often underrated fruit. I baked these delicious scones over a month ago when I bought fresh quinces on the market, but so far I have not been able to log them.

Looking for more unusual recipes with quince, where the fruits are not processed into jelly or quince bread, I am about to have a very exciting recipe at milas deli some time ago. stumbled. The combination of quince and maple syrup sounds incredibly delicious - and then packaged in a scone, perfect!

When it comes to scones, I rely on my standard recipe - it really is that quick and easy, and the result hits me every time out of socks, because from consistency to taste everything fits. Although I still used blueberries in this linked recipe, there is an illustrated step-by-step guide to making it. And that is really easy! Since I still had almonds in stock, I opted for them instead of the hazelnuts.

The scones taste great with butter and jam or marmalade, but also served with clotted cream or crème fraîche. But you can also enjoy it "pure" for coffee or tea.
They taste best freshly baked.This makes it much easier to peel and cut the fruit. Peel the slightly chilled fruits, quarter them, corer them and cut the pulp into pieces of about 0.5 x 0.5 cm.

2

Melt the butter in a small saucepan. Add the maple syrup and sugar and lightly caramelise everything. Put the quince pieces in the pot and caramelise at low temperature for about 5 minutes and steam gently. Then let it cool down again.

3

Preheat the oven to 200 ° C and prepare the dough: Mix flour, sugar, baking powder and salt in a large bowl. Put the butter flakes on top and add to the flour mixture with a pastry cutter, a knife or with your fingertips. It should develop a crumbly consistency. In a smaller bowl whisk the egg briefly with the whisk. Mix the cream and the remaining maple syrup well. Put the cream mixture, the quince pieces together with the liquid and the almonds in the large bowl and mix everything with a wooden spoon, short and strong. Do not stir too long, just until the flour is roughly worked.

4 the dough out of the bowl onto the lightly floured work surface and carefully shape it with your hands into a circle about 2-3 cm high. Now divide a cake with a knife into 8 equally sized pieces of cake. Lay out a baking tray with parchment paper and place the individual pieces of dough offset side by side, with sufficient distance from each other on the baking tray. Bake for about 20-25 minutes on the middle rack in the preheated oven until the scones are golden brown. Remove from the tray and allow to cool for a few minutes on a wire rack.

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