The floral sweetness and spicy undertones of persimmons really sing in these extra-tender cinnamon-scented scones, brimming with fresh pieces of the fruit. A maple syrup glaze brings an extra dose of warmth. For more ways with persimmons, pick up a copy of our November/December 2019 issue!
Makes about 7 scones
- 2 cups (250 grams) all-purpose flour
- 5 tablespoons (70 grams) firmly packed light brown sugar, divided
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- ¼ cup plus 1 tablespoon (71 grams) cold unsalted butter, cubed
- ¾ cup (134 grams) diced Fuyu persimmons
- ¾ cup plus 2 tablespoons (210 grams) plus
- 1 teaspoon (5 grams) cold heavy whipping cream, divided
- 2 teaspoons (8 grams) vanilla extract*
- 1 large egg (50 grams)
- Maple Glaze (recipe follows)
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons (42 grams) brown sugar, baking powder, salt, cinnamon, baking soda, ginger, and cardamom. Using a pastry blender, cut in cold butter until mixture is crumbly. Toss persimmons in flour mixture. Add ¾ cup plus 2 tablespoons (210 grams) cold cream and vanilla, stirring with a fork just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Roll dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Using a pastry brush, brush top of scones with egg wash. Sprinkle with remaining 2 tablespoons (28 grams) brown sugar.
- Bake until golden brown, 16 to 18 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Maple Glaze. Store in an airtight container for up to 3 days.
*We used Heilala Pure Vanilla Extract.
Makes ⅔ cup
- 1 cup (120 grams) confectioners’ sugar
- 2½ tablespoons (53 grams) maple syrup
- ¼ cup plus 1 tablespoon (75 grams) heavy whipping cream
- In a small bowl, place confectioners’ sugar. Whisk in maple syrup; slowly whisk in cream until smooth. Use immediately.
I baked the scones with my soft oval ripe persimmons from my loaded tree and let them sit for a while. I used White Lilly unbleached self rising flour and they puffed out and rose beautifully in the wait as well as in the very hot oven.