I saw them at the store. As pretty as always. But I grew up hearing stories about them. The kind of stories said with a snicker.
Nannie, my dad’s grandma, brought Persimmon Pudding to the holiday festivities every year. And every year it sat untouched. I considered asking my grandma dig out her mom’s recipe. Maybe it wasn’t so bad. But the stories of old left me longing for something different.
So I bought my first handful of persimmons and buried them in my favorite scone recipe. I liked them. No, maybe loved them. They were nothing like the persimmon stories of old. They’re also husband tested and approved based on the oohs and awes heard from the other room while I was snapping
a couple a lot of pictures. I can assure you, not all persimmon dishes go untouched. Especially not these little guys.
- 1 1/2 c. unbleached all-purpose flour
- 1 1/2 c. white whole wheat flour
- 1/3 c. sugar
- 1 tbsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 tsp. cardamom
- 3/4 c. unsalted butter, chilled, cut into chunks
- 1 c. persimmons, chopped
- 1 c. buttermilk
- 1 large egg, whisked
- 1/2 c. turbinado
- 2 tsp. cinnamon
- Preheat oven to 400°. Combine turbinado and cinnamon. Set aside.
- In a medium bowl, whisk together flours, sugar, baking powder, baking soda, salt, and cardamom.
- With a pastry blender, cut butter into the flour mixture until it resembles coarse meal (chunks the size of a pea).
- Make a well in the center of the mixture, and pour in buttermilk.
- Mix with pastry fork until the dough comes together. Mix in persimmons. Knead dough in bowl or on clean surface until just incorporated. Dough will be somewhat dry.
- Press dough into a shallow rectangle, about 1.5-inch thick.
- Use a large biscuit cutter, about 3 inches in diameter, and cut 8 scones.
- Place scones on baking sheet lined with parchment paper or a Silpat. Brush tops with egg wash. Sprinkle with cinnamon turbinado mixture. Place in freezer for 5-10 minutes. Chilling the dough helps it to hold its shape while baking.
- Bake for 20 minutes or until golden brown. Serve warm.
• Overworking dough builds gluten and creates tough scones. Err on the side of underworking your dough.