Quince scones

Ingredients for 1 servings:

• 2 medium-sized quinces, approx. 400 g
• 1 tsp butter
• 50 g maple syrup
• 1 tbsp sugar
• 250 g wheat flour type 405
• 1 pinch of salt
• 2 ½ tsp, crushed cream of tartar
• 60 g butter, room temperature, in small pieces
• 1 egg(s), size M
• 150 g cream
• 50 g maple syrup
• 50 g almond sticks or chopped almonds
• 1 ½ tbsp brown sugar for sprinkling
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cover the quinces with boiling water, let stand for 15 minutes, then drain and allow to cool slightly. Peel the quinces and generously remove the cores. The brown, crumbly bits are a sign of ripeness and can be rinsed out a little. Now cut the quinces into small cubes. Heat the butter, maple syrup, and sugar, add the quince cubes, and reduce everything until caramelized. Then chill. For the dough, sift the flour with the baking powder. Mix in the sugar and a pinch of salt. Add the butter flakes and mix everything with your hands until a crumbly dough forms. Whisk the cream, egg, and maple syrup together, then add to the dough along with the quince cubes and almonds. Mix with a wooden spoon until the flour is absorbed. Lightly flour the work surface, place a 28 cm springform pan on top, pour in the dough, and press it into a circle with lightly floured hands. Sprinkle the dough with brown sugar and divide into 12 cake slices. Place on a baking sheet lined with parchment paper, place in the top half, and bake at 200°C (top/bottom heat) for about 25-28 minutes until light brown. Cool on a wire rack. They can be frozen and reheated as needed. Tip: Hard pears can also be used as a substitute for quince.