Persimmon and walnut scones

Too few ratings
Johanna

Johanna

“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

Servings:-16+
persimmon
40 g walnuts
250 g flour
50 g sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground cardamom
100 g unsalted butter (cold)
125 ml buttermilk
½ tsp vanilla extract
egg
2 tbsp heavy cream
flour (for dusting)
sugar (for sprinkling)
confectioner’s sugar (for serving)
Metric
Imperial

Utensils

  • 2 ovens
  • peeler
  • cutting board
  • knife
  • 2 bowls (large)
  • cooking spoon
  • parchment paper
  • baking sheet
  • pastry brush

Nutrition per serving

Cal
165
Protein
3g
Fat
8g
Carb
20g

Step 1/5

Preheat oven to 220°C/425°F. Peel and finely dice persimmon. Chop walnuts.
  • 1 persimmon
  • 40 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.
  • 250 flour
  • 50 sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 100 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.
  • 125 ml buttermilk
  • ½ 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!
  • 1 egg
  • 2 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!