Persimmon Bread Scones blend the unique, sweet flavors of ripe persimmons with the comforting, flaky texture of scones, making for a delightful twist on traditional pastries. This recipe is perfect for those looking to incorporate seasonal fruits into their baking or simply craving something different from the usual baked goods.
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup cold unsalted butter, cubed
- 1⁄2 cup ripe persimmon puree
- 1⁄4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 cup raisins or currants (optional)
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat Your Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
<li><strong>Mix Dry Ingredients</strong>: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.</li>
<li><strong>Incorporate Butter</strong>: Cut the butter into the flour mixture until it resembles coarse crumbs. You can use a pastry cutter, two forks, or even your fingertips for this step.</li>
<li><strong>Add Wet Ingredients</strong>:
<ul>
<li>In another bowl, mix the persimmon puree, milk, egg, and vanilla extract until well combined.</li>
<li>Add this mixture to the dry ingredients and stir until just combined. If using, fold in the raisins or currants now.</li>
</ul>
</li>
<li><strong>Shape the Dough</strong>:
<ul>
<li>Turn the dough out onto a floured surface and knead gently a few times to bring it together.</li>
<li>Pat the dough into a circle about 1 inch thick. Cut into 8 wedges or use a biscuit cutter for round scones.</li>
<li>Place the scones onto the prepared baking sheet.</li>
</ul>
</li>
<li><strong>Add Topping</strong>: Brush the tops of the scones with a little milk and sprinkle with coarse sugar if desired.</li>
<li><strong>Bake</strong>: Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and the scones sound hollow when tapped on the bottom.</li>
<li><strong>Cool</strong>: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.</li>
💡 Note: Make sure to use ripe Hachiya persimmons for the puree; they should be very soft and jelly-like to avoid astringency.
Variations to Try
- Glazed Scones: Drizzle with a simple glaze made from powdered sugar and persimmon puree or milk.
- Add Nuts: Incorporate chopped walnuts or pecans into the dough for added texture.
- Herb Twist: Add a tablespoon of finely chopped rosemary or thyme to the dough for a savory note.
💡 Note: Adjust the oven temperature and baking time if using dark or glass pans, as they might cook the bottoms of the scones more quickly.
Serving Suggestions
- Serve warm with clotted cream or a light layer of butter.
- Pair with tea or coffee for a cozy breakfast or afternoon tea.
- Accompany with a fruit compote or jam that complements the persimmon flavor.
Incorporating persimmons into your baking not only utilizes this seasonal fruit but also adds a distinctive taste to your pastries. These Persimmon Bread Scones are a delightful way to experience the unique flavors of fall, combining the sweetness of persimmons with the heartiness of traditional scones. They're perfect for any occasion, from a simple family breakfast to a more elaborate brunch with friends. With their rich flavor and easy preparation, these scones are sure to become a new favorite in your baking repertoire.
Can I use Fuyu persimmons instead of Hachiya?
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Yes, but Fuyu persimmons are firmer, so they’ll need to be blended to a puree consistency or you might experience a different texture in your scones.
How can I ensure my scones are not too crumbly?
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Ensure your ingredients are cold, do not overwork the dough, and avoid adding too much flour when kneading or rolling out the dough.
What other fruit purees can I use in this recipe?
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You can substitute persimmon puree with purees of apples, pumpkins, or bananas for similar results, adjusting sugar as necessary for the sweetness of the fruit.
