2kg ripe quinces, quartered
375g caster sugar
juice of two lemons, strained
2 cups plain flour
1 tbsp caster sugar
2½ tsp baking powder
60g cold unsalted butter,
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.
Tip: When making the jelly, be careful not to press fruit down while sieving, as this makes the jelly cloudy.