Persimmon Cinnamon Scones

• Vegetarian

• Produce

  • 2 Persimmons

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/4 cup Brown sugar
  • 2 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1/3 cup Sugar

• Dairy

  • 1 Butter
  • 1/2 cup Buttermilk
  • 1 splash Milk or cream

Found on bakingthegoods.com

Description

Ingredients

• persimmons - 2-3, should be about 2 cups chopped (depending on the size)
• all purpose flour - 2 1/2 cups
• butter, cold and cut into 1/2 cubes - 1/2 cup + 2 teaspoons
• brown sugar - 1/4 cup
• sugar - 1/3 cup
• nutmeg - 1/2 teaspoon
• cinnamon - 2 1/2 teaspoons
• baking powder - 1 tablespoon
• salt - 1 teaspoon
• eggs - 2
• buttermilk - 1/2 cup
• powdered sugar - 1/2 cup
• milk or cream - a splash (about 1 teaspoon)

Directions

• Begin by slicing your persimmons into 1/2 chunks. Set aside. In a skillet over medium heat, slowly melt 2 teaspoons of butter. Then add the persimmons, brown sugar, 1 1/2 teaspoons of cinnamon and the nutmeg. Cook for 8-10 minutes, stirring frequently, as the sugar caramelizes on the persimmons. Remove from heat and strain the juices into a separate bowl. Set the bowl aside and save the juices for later, you will use them in the glaze. The strained persimmons need to be cooled completely before adding to the rest of the batter, so place them in the refrigerator while you prepare the dough. Measure the flour, sugar, baking powder, salt and remaining cinnamon into a large bowl and whisk to combine. Dice the butter into 1/2 cubes. Use your hands, a pastry cutter or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds. Place in refrigerator until persimmon chunks have sufficiently cooled. Once the persimmons have cooled, fold them in with the dry ingredients. Whisk the eggs and buttermilk together. Add two-thirds of the mixture to the dry ingredients. Gently mix the dough just until it comes together, then add the remaining buttermilk mixture, the dough should look scrappy and rough at this point. Scrape the dough from the bottom and sides of the bowl to incorporate floury scraps. Move the dough to a lightly floured surface, it should come out as mostly one big chunk with some scrappy bits. Gather the dough ball and bits and pat until it just comes together. The top should be chunky and rough, this ensures the crunchy crumbly character of the finished scones. Gently form the dough into a 7-8 disk or for smaller scones, form two 3-5 disks. Preheat oven to 350° Cut the disk(s) into 6 wedges and spread out evenly on baking sheets. Now chill the scones on the baking sheets in the refrigerator for 10-15 minutes, this will help the scones hold their structure and prevent them from falling and spreading too much in the oven. Bake large scones for 25-30 minutes or small scones for 20-25 minutes, rotating the pans halfway through the baking time. The scones should come out a golden brown with some deep golden browns on the edges, giving that crumbly crunch to the exterior. Place the baked scones on a cooling rack for at least 10 minutes. While the scones cool, make the glaze by whisking in 2-3 tablespoons of the reserved strained persimmon juice (one tablespoon at a time) and a splash of milk or cream with 1/2 cup of sifted powdered sugar until desired consistency is reached. The glaze should slide slowly and smoothly from a spoon. Once the scones have sufficiently cooled, drizzle them with the glaze.