Ginger Persimmon Scone Muffins

• Vegetarian

• Produce

  • 1/4 cup Candied ginger
  • 2 Fuyu persimmons
  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 pearl Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk

Found on loveandoliveoil.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1 cup buttermilk
• 2 Fuyu persimmons, peeled and cut into 1/2-inch dice (about 1 cup)
• 1/4 cup chopped candied ginger
• 1 egg, whisked with 1 tablespoon milk or water
• pearl sugar, for topping (optional, you can also use any raw or coarse sugar)

Directions

• Preheat oven to 350 degrees F. Butter a 12-cup muffin tin or spray with cooking spray and set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground ginger. Add butter cubes and work in with a pastry blender, two knives, or your hands until butter is broken into pea sized chunks. Make a well in the center and add buttermilk, then stir in with a wooden spoon until almost incorporated. Add chopped persimmon and candied ginger and fold until evenly distributed. Divide dough among muffin cups (a large cookie/cupcake scoop is the perfect size). Lightly brush tops with beaten egg and sprinkle with pearl sugar. Bake for 20 to 25 minutes or until tops are evenly golden brown and a toothpick inserted in the center comes out clean. Place pan on a wire rack and let cool until scones are cool enough to remove from tins. Serve warm (scones will also keep in the refrigerator for a few days or even frozen; rewarm before serving).