|2 tsp||baking powder|
|½ tsp||baking soda|
|½ tsp||ground cinnamon|
|¼ tsp||ground cardamom|
|100 g||unsalted butter (cold)|
|½ tsp||vanilla extract|
|2 tbsp||heavy cream|
|flour (for dusting)|
|sugar (for sprinkling)|
|confectioner’s sugar (for serving)|
Preheat oven to 220°C/425°F. Peel and finely dice persimmon. Chop walnuts.
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.
Fold in buttermilk and vanilla extract until a dough forms.
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.
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!