{recipe} Chai-Spiced Persimmon Scones

Last fall, my friend Garrick made a delicious cocktail involving fresh persimmon juice and Chai-infused bourbon. (Yes, he is an over-achiever, why do you ask?) These scones are inspired by that flavor combination – and they taste like all the good things about autumn in one flaky, buttery package.

persimmon scones

It’s important for persimmon newbies to realize that there are 2 kinds of persimmons – Fuyu persimmons (what I call the “normal” kind) and Hachiya persimmons (what I call the “weird/gross” kind.) Fuyu persimmons are what I used here, and they are ripe when they are hard but just beginning to yield – like a pear.

I really do not like Hachiya persimmons. They are more elongated in shape, and they are only ready to eat when they achieve a pudding-like consistency. Before that time, they are full of tannic acid and make your mouth feel like the Sahara desert. I like my fruit a little crisper and less temperamental, so Hachiyas are not for me. But Fuyus make a fine cocktail and an even finer scone.

persimmon 2

These scones should really be eaten the day you make them, while warm from the oven, if possible. Jam or maple butter both compliment them well.

RECIPE: Chai-Spiced Persimmon SconesĀ 
makes 10-12 small scones or 6 large scones

INGREDIENTS:

  • 2 cups chopped, peeled Fuyu persimmons
  • 1 Tblsp + 1/2 cup butter, divided
  • 1 Tblsp + 1/4 cup packed brown sugar, divided
  • 1 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground black pepper
  • 2 1/3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup buttermilk
  • 2 Tblsp heavy cream
  • 2 Tblsp turbinado (raw) sugar

METHOD:

  • Preheat oven to 400 degrees F. Prepare a baking pan with a piece of parchment paper and set aside.
  • Place chopped persimmons, 1 Tblsp butter, 1 Tblsp brown sugar, vanilla, cinnamon, allspice, ginger, cloves, and pepper in a small saucepan. Cook over medium low heat for 5-7 minutes, until persimmons are soft. Set pan aside.
  • Put flour, baking powder, 1/4 cup brown sugar, and salt in the bowl of a food processor. Pulse together to mix.
  • Cut 1/2 cup butter in cubes and add to the food processor. Pulse a few times, until mixture resembles coarse meal. Transfer mixture to a bowl.
  • Add buttermilk and gently stir to combine. (Mixture may be dry.) Stir in persimmons and juice. If still dry, add a bit more buttermilk and stir gently until moist but not wet.
  • Turn dough onto a floured surface. Pat into 3/4 inch thick rectangle. Use a sharp, floured knife to cut into 10 or 12 triangles. Place triangles on prepared parchment, leaving a bit of room between each one as they will spread.
  • Brush tops with cream and sprinkle liberally with turbinado sugar.
  • Bake for about 12-15 minutes. (If making larger scones, increase baking time.) Remove when browned on the edges.
  • Let cool a bit and serve warm, if possible.
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1 Loads of Links: 11/28/13 | Reading in Skirts { 11.28.13 at 3:03 pm }

[…] is nothing about this recipe for chai-spiced persimmon scones that doesn’t sound amazing. (Also, she’s right about Hachiyas. Eat them at the wrong […]

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