Persimmon and walnut scones

Based on 5 ratings

Johanna 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

Pieces:-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
  • bowl (large)
  • cooking spoon
  • parchment paper
  • baking sheet
  • bowl (small)
  • pastry brush

Nutrition per serving

Cal
165
Protein
3 g
Fat
8 g
Carb
20 g
  • Step 1/5

    Preheat oven to 220°C/425°F. Peel and finely dice persimmon. Chop walnuts.
    • persimmon
    • 40 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.
    • 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)
    • 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!
    • 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!