Persimmon and walnut scones

Persimmon and walnut scones

Based on 7 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"When persimmon is in season from October to December, I always look forward to baking with it. To me, it tastes kind of like a cross between a tomato and an apricot."

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
persimmon
5 g
walnuts
31¼ g
flour
g
sugar
¼ tsp
baking powder
tsp
baking soda
tsp
salt
tsp
ground cinnamon
tsp
ground cardamom
12½ g
unsalted butter (cold)
15⅝ ml
buttermilk
tsp
vanilla extract
egg
¼ tbsp
heavy cream
flour (for dusting)
sugar (for sprinkling)
confectioner’s sugar (for serving)
MetricImperial

Utensils

2 ovens, peeler, cutting board, knife, bowl (large), cooking spoon, parchment paper, baking sheet, bowl (small), pastry brush

How-To Videos

how-to-chop-nuts

How to chop nuts

homemade-buttermilk

Homemade buttermilk

homemade-vanilla-extract

Homemade vanilla extract

Nutrition per serving

Cal165
Protein3 g
Fat8 g
Carb20 g
  • Step 1/5

    Preheat oven to 220°C/425°F. Peel and finely dice persimmon. Chop walnuts.
    • persimmon
    • 5 g walnuts
    • oven
    • peeler
    • cutting board
    • knife

    Preheat oven to 220°C/425°F. Peel and finely dice persimmon. Chop walnuts.

  • Step 2/5

    Add flour, most of the sugar, baking powder, baking soda, salt, ground cinnamon, and ground cardamom to a large bowl and stir to combine. Dice butter, add to the bowl and start incorporating it with your hands until a crumbly dough forms. Add diced persimmon and walnuts and incorporate gently using a cooking spoon.
    • 31¼ g flour
    • g sugar
    • ¼ tsp baking powder
    • tsp baking soda
    • tsp salt
    • tsp ground cinnamon
    • tsp ground cardamom
    • 12½ g unsalted butter (cold)
    • bowl (large)
    • cooking spoon

    Add flour, most of the sugar, baking powder, baking soda, salt, ground cinnamon, and ground cardamom to a large bowl and stir to combine. Dice butter, add to the bowl and start incorporating it with your hands until a crumbly dough forms. Add diced persimmon and walnuts and incorporate gently using a cooking spoon.

  • Step 3/5

    Fold in buttermilk and vanilla extract until a dough forms.
    • 15⅝ ml buttermilk
    • tsp vanilla extract

    Fold in buttermilk and vanilla extract until a dough forms.

  • Step 4/5

    Flour a working surface. Halve the dough and form each half into a round disc. Divide each dough into eight scones and transfer them to a parchment paper-lined baking sheet.
    • flour (for dusting)
    • parchment paper
    • baking sheet

    Flour a working surface. Halve the dough and form each half into a round disc. Divide each dough into eight scones and transfer them to a parchment paper-lined baking sheet.

  • Step 5/5

    Add the egg and heavy cream to a small bowl and stir to combine. Brush scones with the egg mixture and sprinkle with some sugar. Bake at 220°C/425°F for approx. 15 min. Remove scones from the oven, let cool, and dust with confectioner’s sugar, if desired. Enjoy!
    • egg
    • ¼ tbsp heavy cream
    • sugar (for sprinkling)
    • confectioner’s sugar (for serving)
    • bowl (small)
    • pastry brush
    • oven

    Add the egg and heavy cream to a small bowl and stir to combine. Brush scones with the egg mixture and sprinkle with some sugar. Bake at 220°C/425°F for approx. 15 min. Remove scones from the oven, let cool, and dust with confectioner’s sugar, if desired. Enjoy!

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