Ingredients
Scale
- 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
Instructions
- 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.
