Have a plethora of ripe persimmons? Bake a batch of sweet and spicy persimmon chai scones. Then brew a pot of coffee or tea and get snacking!
These unpretentious pastries will tickle your taste buds, thanks to the addition of fresh persimmon pulp and five different spices. But don’t let the long list of ingredients deter you; they come together in a snap – I’m talking 30 minutes or less.
So next time you’re in the mood for a homemade treat, try your hand at this recipe. For what it’s worth, the scones got two thumbs-up from four taste testers (one of which was me, admittedly).
Persimmon Chai Scones
Makes 8 scones
Ingredients
Dough:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted butter, cold, cut into small pieces
- ⅓ cup persimmon purée (see notes)
- 2 tablespoons heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Finish:
- heavy cream
- 1 tablespoon Turbinado sugar
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder, salt and spices. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- In a separate bowl, combine the persimmon purée, heavy cream, egg and vanilla extract; mix well.
- Add the wet mixture to the dry mixture and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾"-thick rectangle. Repeat the process, flouring your work surface as necessary to prevent sticking.
- Cut out scones with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more scones.
- Brush tops of scones with heavy cream and sprinkle with Turbinado sugar.
- Bake for 15-18 minutes or until golden brown. Transfer scones to a wire rack to cool.
Notes
To make purée, cut the top off 1 very ripe Hachiya or Fuyu persimmon. Scoop out flesh and press it through a sieve into a bowl.
Can the puree and baked scones be frozen? I had extra puree that I didn’t use. Thank you!
Hi Yin – Yes, both the purée and baked scones can be frozen. Enjoy!