* Exported from MasterCook *
Scones, Persimmon
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- (250 g)
5 tablespoons firmly packed light brown sugar -- divided, (70 g)
1 1/2 teaspoons baking powder -- (7.5 g)
1 teaspoon kosher salt -- (3 g)
1 teaspoon ground cinnamon -- (2 g)
1/4 teaspoon baking soda -- (1.25 g)
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/4 cup cold unsalted butter -- plus (71 g)
1 tablespoon cold unsalted butter -- cubed
3/4 cup diced Fuyu persimmons -- (134 g)
7/8 C cold heavy whipping cream -- plus (210 g)
2 teaspoons vanilla extract -- (8 g)
1 large egg -- (50 g)
1 teaspoon cold heavy whipping cream -- (5 g)
Maple Glaze:
1 cup confectioners' sugar -- (120 g)
2 1/2 tablespoons maple syrup -- (53 g)
The floral sweetness and spicy undertones of persimmons really sing
in these extra-tender cinnamon-scented scones, brimming with fresh
pieces of the fruit. A maple syrup glaze brings an extra dose of warmth.
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 3 tablespoons (42 grams) brown
sugar, baking powder, salt, cinnamon, baking soda, ginger, and
cardamom. Using a pastry blender, cut in cold butter until mixture is
crumbly. Toss persimmons in flour mixture. Add 3/4 cup plus 2
tablespoons (210 grams) cold cream and vanilla, stirring with a fork
just until dry ingredients are moistened.
Turn out dough onto a lightly floured surface, and knead gently 4 to
5 times. Roll dough to 1-inch thickness. Using a 2 1/2" round cutter,
cut dough, rerolling scraps as necessary. Place 2" apart on prepared
pan. Cover and refrigerate for at least 30 minutes.
Preheat oven to 400F (200C).
In a small bowl, whisk together egg and remaining 1 teaspoon (5
grams) cold cream. Using a pastry brush, brush top of scones with egg
wash. Sprinkle with remaining 2 tablespoons (28 grams) brown sugar.
Bake until golden brown, 16 to 18 minutes. Let cool on pan for 5
minutes. Remove from pan, and let cool completely on a wire rack.
Drizzle with Maple Glaze. Store in an airtight container for up to 3 days.
Maple Glaze: Makes 2/3 cup
In a small bowl, place confectioners' sugar. Whisk in maple syrup;
slowly whisk in cream until smooth. Use immediately.
S(Internet address):
https://www.bakefromscratch.com/persimmon-scones/
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Per Serving (excluding unknown items): 472 Calories; 21g Fat (39.0%
calories from fat); 5g Protein; 67g Carbohydrate; 2g Dietary Fiber;
94mg Cholesterol; 446mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 1104