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Persimmon and walnut scones
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 ovens, peeler, cutting board, knife, bowl (large), cooking spoon, parchment paper, baking sheet, bowl (small), pastry brush
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How-To Videos
How to chop nuts
Homemade buttermilk
Homemade vanilla extract
Nutrition per serving
Step 1/ 5
- ⅛ 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
- 31¼ g flour
- 6¼ g sugar
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- ⅛ tsp ground cinnamon
- ⅛ 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
- 15⅝ ml buttermilk
- ⅛ tsp vanilla extract
Fold in buttermilk and vanilla extract until a dough forms.
Step 4/ 5
- 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
- ⅛ 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!
Enjoy your meal!
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