Since early October, persimmons have been on my mind. Those bright orange, tomato-like fruits first appeared in a coffee shop pastry case and later on a neighbor’s front-yard table. Their seasonal charm begged to be turned into a recipe. A barista mispronounced persimmons as “persinnamons,” and that little slip sparked an idea: the mild sweetness of persimmons paired with warming cinnamon would be a perfect autumn combination. I picked up a bag of locally grown fruit from my neighbor and set out to make what I now call Persimmon Cinnamon Scones, or Persinnamon Scones for short.
There’s little I find more comforting on a crisp fall morning than a warm scone and a hot cup of strong coffee. I wanted these scones to feel like autumn: rich, slightly moody, and full of spice. While the weather here stayed unusually warm while I photographed and baked, the flavors—brown sugar, cinnamon, nutmeg and caramelized persimmon—bring the season to the plate.
I originally hoped to use local Hachiya persimmons for this recipe, but when they turned out to be unripe I switched to smaller, sweeter Fuyu persimmons purchased at the market. Both varieties work in baked goods, though texture and sweetness can vary: Hachiya becomes very soft and jammy when fully ripe, while Fuyu stays firmer and slices cleanly. For these scones I sauté the persimmon pieces with butter, brown sugar, cinnamon and nutmeg until they’re tender and caramelized, then reserve the flavorful juices to use in the glaze.
The final scones keep the tender, crumbly nature of classic buttermilk scones but fold in pieces of spiced, sautéed persimmon for a uniquely autumnal flavor. The dough remains intentionally rough and scrappy, which creates the flaky, crumbly texture that makes scones so appealing. A simple glaze made with powdered sugar and a spoonful or two of the persimmon juices gives a sweet, spicy finish.
Recipe
Persimmon Cinnamon Scones
Total time: 1 hour 5 minutes · Yield: 6 scones
Description
These crumbly Persimmon Cinnamon Scones combine the gentle sweetness of sautéed persimmons with warm brown sugar, cinnamon and nutmeg. The fruit is caramelized before folding into a rough, buttery scone dough, then finished with a lightly spiced persimmon glaze.
Ingredients
- Persimmons — 2–3 (about 2 cups chopped, depending on size)
- All-purpose flour — 2½ cups
- Butter — ½ cup + 2 teaspoons (cold, cut into ½” cubes)
- Brown sugar — ¼ cup
- Sugar — ⅓ cup
- Nutmeg — ½ teaspoon
- Cinnamon — 2½ teaspoons (divided)
- Baking powder — 1 tablespoon
- Salt — 1 teaspoon
- Eggs — 2
- Buttermilk — ½ cup
- Powdered sugar — ½ cup (for glaze)
- Milk or cream — about 1 teaspoon (a splash, for glaze)
Instructions
- Peel (if desired) and slice the persimmons into ½” chunks. Set aside.
- In a skillet over medium heat, melt 2 teaspoons of butter. Add the persimmon chunks, ¼ cup brown sugar, 1½ teaspoons cinnamon and the nutmeg. Cook, stirring frequently, for 8–10 minutes until the fruit is tender and caramelized.
- Remove the skillet from heat and strain the juices into a bowl. Reserve the strained juice for the glaze.
- Chill the cooked persimmons in the refrigerator until they are completely cool before adding them to the dough.
- Whisk together the flour, ⅓ cup sugar, baking powder, salt and remaining 1 teaspoon cinnamon in a large bowl.
- Cut the cold butter into ½” cubes. Use your fingers, a pastry cutter, or a mixer on low to blend the butter into the dry ingredients until the pieces resemble small almonds. Keep the mixture cold.
- Gently fold the cooled persimmon pieces into the dry mixture, coating them lightly with flour.
- Whisk the eggs and buttermilk together. Add about two-thirds of this liquid to the dry ingredients and mix just until the dough begins to come together. Add the remaining liquid and mix gently—the dough should remain scrappy and rough.
- Scrape any floury bits from the sides and bottom of the bowl. Turn the dough out onto a lightly floured surface; it should mostly form one large mound with some loose scraps.
- Gather the dough and press it until it just comes together. The top should look chunky and rough. Form into a 7″–8″ disk for large scones, or make two 3″–5″ disks for smaller scones.
- Preheat the oven to 350°F (175°C).
- Cut each disk into six wedges and arrange them on a baking sheet. Chill the scones on the baking sheet in the refrigerator for 10–15 minutes to help them hold their shape while baking.
- Bake large scones 25–30 minutes, or small scones 20–25 minutes, rotating the pan halfway through. The tops and edges should be a golden brown with some deeper caramelized spots.
- Transfer the scones to a cooling rack and let them cool at least 10 minutes.
- For the glaze: sift ½ cup powdered sugar into a small bowl. Whisk in 2–3 tablespoons of the reserved persimmon juice (start with 1 tablespoon at a time) and a splash (about 1 teaspoon) of milk or cream until the glaze is smooth and slightly thick but still pourable.
- Drizzle the glaze over the cooled scones using a small spoon. Allow the glaze to set briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
