Buttermilk Scones with Quince Jelly


Buttermilk Scones with Quince Jelly
Always a crowd-pleaser, buttermilk scones have a way of bringing the whole family together.

Whip up a batch of Buttermilk Scones, they are soft and fluffy, with a tender crumb. Serve with butter and fragrant Quince Jelly.

Buttermilk Scones with Quince Jelly Recip


Quince Jelly

2kg ripe quinces, quartered

375g caster sugar

juice of two lemons, strained

Buttermilk Scones

2 cups plain flour 

1 tbsp caster sugar

2½ tsp baking powder

60g cold unsalted butter, chopped

¾ cup buttermilk, plus extra for brushing


To make jelly, place quince in a large saucepan and cover with water. Simmer over low heat for 1 hour, or until tender. Strain through a very fine sieve lined with muslin; let stand for one hour. Pour 600ml of quince juice into a saucepan with caster sugar and lemon juice. Bring to the boil and cook, stirring, until sugar dissolves. Reduce heat and simmer for 10-15 minutes, or until jelly sets softly when you drip it onto a chilled saucer. Pour into sterilised jars and seal with a lid. Jelly will keep for 1 month.

Preheat oven to 220°C. To make scones, place flour, caster sugar, baking powder, and butter in a bowl and rub in with your fingertips until mixture resembles fine breadcrumbs. Add buttermilk and mix with a butter knife until ingredients are just combined. Roll out dough to a 4cm thickness and cut into rounds using a floured 5cm cutter. Place scones on a tray lined with baking paper, keeping them close together. Brush tops with buttermilk and bake for 12 minutes, or until golden. Serve with butter and quince jelly.

Smart Tip:

When making the jelly, be careful not to press fruit down while sieving, as this makes the jelly cloudy.


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