Last week we headed up to Forrest Falls for a photo-shoot it was surprisingly freezing! It is always nice to be reminded of how beautiful Southern California is. It was about 75 degrees and sunny at home and only a few miles up to Forrest Falls it was 40+ it felt like winter. On the way down I stumbled on a Persimmon stand that operated on an honesty system…loved it! 6 persimmons for a dollar…score!
- 2 cups persimmons, I used extra ripe persimmons, this means that they were extra sweet and jam like
- 2 tsp vanilla
- 4 3/4 cup all-purpose flour
- 1 T. baking powder
- 3/4 tsp. baking soda
- 1/2 cup sugar
- 1 1/4 tsp salt
- 1 cup unsalted butter, very cold, shaved or cut into really small chunks
- 2 cups cold
- extra persimmon pulp for topping the scone
Preheat the oven to 380′. Peel the skin off the persimmons and squeeze the pulp out. Set aside.
Combine flour, baking soda and baking powder in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients. Use your hands or a fork to break up the butter into small chunks throughout the mixture.
Add the milk, vanilla, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding milk or the leftover pulp to the dough as needed.
Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle (if making round scones, er, hockey pucks like mine) or into two circles, about 1-2″ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1″ of space between each scone. Sprinkle raw sugar over the tops, and bake for 25-35 minutes until just slightly browned.