Side Pannel
Persimmon Scones
Persimmon Scones
- Recipe Submitted by Rosemary on 11/29/2014
Category: Holiday, Desserts
Ingredients List
- 3 cups persimmons, chopped
- 1 tsp vanilla
- 2 tsp butter
- 3 tsp sugar
- 4 3/4 cup all-purpose flour
- 1 T. baking powder
- 3/4 tsp. baking soda
- 1/2 cup sugar
- 1 1/4 tsp salt
- 1 cup unsalted butter, very cold
- 1 1/2 cups buttermilk or dairy-free alternative
Directions
1. Preheat the oven to 400”². In a medium saucepan over high heat, melt 2 teaspoons of butter with vanilla and sugar, add chopped persimmons. Reduce heat and stir for 5-10 minutes until softened. Set aside.
2. Combine flour, baking powder and baking soda in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients. Use a fork or whisk to break up the butter into small chunks throughout the mixture.
3. Add the buttermilk, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding buttermilk or the reserved persimmon liquid to the dough as needed.
4. Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle (if making round scones, er, hockey pucks like mine) or into two circles, about 1-2”³ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1”³ of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35 minutes until just slightly browned.
5. *I think this Maple Nut Cream from Adrienneats, or a Maple Glaze from The Healthy Green Kitchen would make winning toppers to these guys. They”™re more on the biscuit end, so a hit of sweet frosting or glaze would really make these a treat.
2. Combine flour, baking powder and baking soda in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients. Use a fork or whisk to break up the butter into small chunks throughout the mixture.
3. Add the buttermilk, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding buttermilk or the reserved persimmon liquid to the dough as needed.
4. Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle (if making round scones, er, hockey pucks like mine) or into two circles, about 1-2”³ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1”³ of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35 minutes until just slightly browned.
5. *I think this Maple Nut Cream from Adrienneats, or a Maple Glaze from The Healthy Green Kitchen would make winning toppers to these guys. They”™re more on the biscuit end, so a hit of sweet frosting or glaze would really make these a treat.
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