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.