Thursday 5 December 2013

Persimmon Buttermilk Scones

I don't know how much longer persimmons are around for, but I am loving them!  This is only my second use of persimmons ever - and the first was just a few weeks ago with the persimmon-mascarpone trifle (oh so good).

This is based on a Nigella Lawson basic scone recipe, but I've loaded it up with persimmons!  From her basic recipe, I've just increased the sugar and added pieces of persimmon and cinnamon; otherwise the recipe is the same.

3 cups flour
1/2 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter
1 cup buttermilk
3 persimmons, peeled and chopped
1 tsp cinnamon
Heavy cream, for brushing

 Heat oven to 400 degrees F.  Combine dry ingredients (including cinnamon) in a large bowl. Cut in butter (with fingers or pastry cutter) and mix to a coarse meal. Add buttermilk and mix just until combined.  Lightly stir in pieces of persimmon.

On a floured surfaces, transfer dough and pat down to approximately 1 to 1 1/2 inch thickness.  Depending on how juicy the persimmons are, the dough might be a bit sticky so use flour as needed to keep the dough from sticking to hands.  Cut into wedges or rounds using a cookie cutter and place on a non-stick baking sheet. Brush the tops with cream, and bake for 15 minutes, or until lightly browned. 

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