Persimmon Scones

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!

Persimmon Scones
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)
  1. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Preheat oven to 400°F (200°C).
  5. 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.
  6. 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.

Maple Glaze
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
  1. In a small bowl, place confectioners’ sugar. Whisk in maple syrup; slowly whisk in cream until smooth. Use immediately.


Previous articleAlmond Cranberry Wreath
Next articleSalted Caramel Snickerdoodle Bars


  1. 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.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.