Recipe: Persimmon Scones



3 cups persimmons, chopped

1 tsp vanilla

2 tsp butter

3 tsp sugar

4 3/4 cup all-purpose flour

1 T. baking powder

3/4 tsp. baking soda

1/2 cup sugar

1 1/4 tsp salt

1 cup unsalted butter, very cold

1 1/2 cups buttermilk or dairy-free alternative


Preheat the oven to 400F. In a medium saucepan over high heat, melt 2 teaspoons of butter with vanilla and sugar, add chopped persimmons. Reduce heat and stir for 5-10 minutes until softened. Set aside. Combine flour, baking powder and baking soda in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients.

Use a fork or whisk to break up the butter into small chunks throughout the mixture. Add the buttermilk, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding buttermilk or the reserved persimmon liquid to the dough as needed.

Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle or into two circles, about 1-2" thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1" of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35minutes until just slightly browned.

RecipesLael GerhartComment