I loved discovering new fruits and vegetables. Frequenting my two favorite farmer's markets on the weekends allows me to do so, whether it be an exotic Japanese green vegetable that I have never heard of that boasts a multitude of healing properties or a type of fruit that will be perfect eaten as is or incorporated into a pie. Today I am reintroducing a series from Heart of Gold called At the Market where I incorporate seasonal fruits and vegetables into delicious recipes.
Quince, an ancient fruit that has existed for thousands of years, is a type of fruit that I was always unsure of - the only variety that I have ever purchased are the delicate tree blossoms that arrive in early spring. Recently while rummaging through wooden bins of apples I was taken over by a sweet aroma stemming from the quince bin. A vibrant green fruit, resembling that of a pear, is covered with a white fuzzy outer layer. Unlike other fruits, quince is best incorporated into jams, it is very high in pectin or into a recipe, since it can be too acidic to eat raw. I opted to incorporate them into scones, since this time of year nothing pairs better with a hot cup of tea on a cold day. When coated with sugar, the quince takes on a subtle sweetness that is not overpowering. Next time you have a tea date on the calendar these scones are the perfect compliment to an aromatic tea.
Photography & Styling by Alison Dulaney-Engstrom
Recipe adapted from Martha Stewart's Buttermilk Scones