Persimmon and walnut scones

Step 1/5

• ⅛ persimmon
• 5 g walnuts

• oven
• peeler
• cutting board
• knife

Preheat oven to 220°C/425°F. Peel and finely dice persimmon. Chop walnuts.

Step 2/5

• 31¼ g flour
• 6¼ g sugar
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt
• ⅛ tsp ground cinnamon
• ⅛ tsp ground cardamom
• 12½ g unsalted butter (cold)

• bowl (large)
• cooking spoon

Add flour, most of the sugar, baking powder, baking soda, salt, ground cinnamon, and ground cardamom to a large bowl and stir to combine. Dice butter, add to the bowl and start incorporating it with your hands until a crumbly dough forms. Add diced persimmon and walnuts and incorporate gently using a cooking spoon.

Step 3/5

• 15⅝ ml buttermilk
• ⅛ tsp vanilla extract

Fold in buttermilk and vanilla extract until a dough forms.

Step 4/5

• flour (for dusting)

• parchment paper
• baking sheet

Flour a working surface. Halve the dough and form each half into a round disc. Divide each dough into eight scones and transfer them to a parchment paper-lined baking sheet.

Step 5/5

• ⅛ egg
• ¼ tbsp heavy cream
• sugar (for sprinkling)
• confectioner’s sugar (for serving)

• bowl (small)
• pastry brush
• oven

Add the egg and heavy cream to a small bowl and stir to combine. Brush scones with the egg mixture and sprinkle with some sugar. Bake at 220°C/425°F for approx. 15 min. Remove scones from the oven, let cool, and dust with confectioner’s sugar, if desired. Enjoy!

Enjoy your meal!