Anytime I see a persimmon, I snatch it up in STL! They’re such a fun little fruit, very mild in flavor, and always a treat to have. [I’ve only ever been able to find Fuyu persimmons, so that’s the type I used in this recipe.] Via Happy Yolks.
- 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
- Preheat the oven to 400 degrees F. 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.
- 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. [Or your food processor!]
- 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.
- 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″ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1″ of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35 minutes until just slightly browned.