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.
Something more like scones. Happyolks made them last year, perking my interest. And Sprouted Kitchen made them a couple weeks ago.
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.
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.
Notes
• If dough is too dry, add 1 tsp. of buttermilk at a time.
• Overworking dough builds gluten and creates tough scones. Err on the side of underworking your dough.
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PS—check out my post over at Mint today. PPS—I did my first ever baking demonstration for a local TV station yesterday. Mighty nervous, but glad I did it. You can watch it here if you wish.
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I adore persimmons… they’re one of my favourite fruits at this time of year. I usually devour them straight up or with a little plain yogurt, but I love the idea of baking them up into scones instead. Bookmarking this for the weekend!
Persimmons have been a foreign fruit to me. I was surprised to hear that they grow wild in Oklahoma. I bought one the other day and it’s been ripening up on my counter, I think it’s time to give it a try! These scones must be extra-wonderful if you three ladies agree on them.
Melissa, these look yummy! I had to google ‘turbinado’ because I had no idea what it was. Now I know it’s a US-UK thing: over here in the UK we call this sort of natural brown sugar ‘demerara’. You learn something new every day! Your photography is gorgeous too by the way!
I love persimmons and I welcome this recipe! I live in Italy and we eat them all the time, when in season. Italians like to put Grand Marnier on them, or just eat them plain, by turning them upside down, cutting them in quarters with two deft perpendicular cuts cuts down toward the crown…then scooping the soft, ripe flesh out with a spoon…as sweet as custard. I too had left them back in the memories of my grandmother, before trying them in a new country. I’m curious, when yours are chopped they look quite firm. In Italy, sold “ripe” they are much too soft to cut like this. Do you think it’s a different variety? I’ve bought a variety in Italy called the persimmon-apple, which is harder…in any case, I’m going to try these. They look great. (I have a suspicion that pureed, they’d also make a great topping for a really sinful cheesecake.) Thanks for this!
I adore persimmons… they’re one of my favourite fruits at this time of year. I usually devour them straight up or with a little plain yogurt, but I love the idea of baking them up into scones instead. Bookmarking this for the weekend!
Persimmons have been a foreign fruit to me. I was surprised to hear that they grow wild in Oklahoma. I bought one the other day and it’s been ripening up on my counter, I think it’s time to give it a try! These scones must be extra-wonderful if you three ladies agree on them.
It’s funny – I’ve never actually had persimmon before! I think I need to go hunt some down and make these scones. They look wonderful 🙂
Lovely! I have some sitting on my counter, too. I might make these soon. {Your photos are gorgeous!}
Melissa, these look yummy! I had to google ‘turbinado’ because I had no idea what it was. Now I know it’s a US-UK thing: over here in the UK we call this sort of natural brown sugar ‘demerara’. You learn something new every day! Your photography is gorgeous too by the way!
I love persimmons and I welcome this recipe! I live in Italy and we eat them all the time, when in season. Italians like to put Grand Marnier on them, or just eat them plain, by turning them upside down, cutting them in quarters with two deft perpendicular cuts cuts down toward the crown…then scooping the soft, ripe flesh out with a spoon…as sweet as custard. I too had left them back in the memories of my grandmother, before trying them in a new country. I’m curious, when yours are chopped they look quite firm. In Italy, sold “ripe” they are much too soft to cut like this. Do you think it’s a different variety? I’ve bought a variety in Italy called the persimmon-apple, which is harder…in any case, I’m going to try these. They look great. (I have a suspicion that pureed, they’d also make a great topping for a really sinful cheesecake.) Thanks for this!
oh yes! i love them in rounds. so pretty. your photos are always so light and gorgeous, my friend.
Thanks Sara! I was just starring at your scones last night. You guys tell such a great story through your photos.
It’s so exciting to see you demonstrating your recipe on TV, Melissa!
These sound awesome! And they’re so pretty too 🙂
I just saw a fresh batch of persimmons at my local coop market. A lovely idea for scones and what a great little holiday food gift. Love this!
These are so beautiful and I love the little hint of cardamom in the dough.
PS I loved seeing you pretty face on TV, you’re such a natural on screen!