I’m always looking for simple bakes for afternoon tea or for when friends drop over unexpectedly. This is an easy recipe to make. You just need to bake the quinces beforehand. In autumn and winter in Sydney, in what passes for the cooler months here, I buy quinces pretty regularly, and slow cook them in the oven ready for this recipe, or to fill a tart or have for breakfast with yoghurt and granola.
For the baked quince:
60g caster sugar
Juice of 1/2lemon
For the shortcake:
125 g unsalted butter
125 g castor sugar
1 egg, lightly beaten
225g plain flour
1 tsp baking powder
Preheat oven to 150 degrees C.
For the quince, peel the quince, halve lengthways and remove core. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.
Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.
For the shortcake, beat the butter and castor sugar until creamy. Add the egg and mix well. Add the flour and baking powder, then stir until only just combined.
Add half the quince slices, and combine until the mixture comes together into a dough, but don’t overwork the dough.
Turn the oven to 180 degrees C. Grease and line a baking tray. With floured hands, put the dough onto the baking tray, then shape the dough into a round. Mark the round into 6 wedges.
Bake for 25- 30 minutes or until until golden (cover loosely with foil if browning too quickly). Once cool, dust the shortcake with sifted icing sugar, and serve with cream and the remaining quince slices.