{recipe} Chai-Spiced Persimmon Scones

Last fall, my friend Garrick made a delicious cocktail involving fresh persimmon juice and Chai-infused bourbon. (Yes, he is an over-achiever, why do you ask?) These scones are inspired by that flavor combination – and they taste like all the good things about autumn in one flaky, buttery package.

It’s important for persimmon newbies to realize that there are 2 kinds of persimmons – Fuyu persimmons (what I call the “normal” kind) and Hachiya persimmons (what I call the “weird/gross” kind.) Fuyu persimmons are what I used here, and they are ripe when they are hard but just beginning to yield – like a pear.

I really do not like Hachiya persimmons. They are more elongated in shape, and they are only ready to eat when they achieve a pudding-like consistency. Before that time, they are full of tannic acid and make your mouth feel like the Sahara desert. I like my fruit a little crisper and less temperamental, so Hachiyas are not for me. But Fuyus make a fine cocktail and an even finer scone.

These scones should really be eaten the day you make them, while warm from the oven, if possible. Jam or maple butter both compliment them well.

RECIPE: Chai-Spiced Persimmon Scones 
makes 10-12 small scones or 6 large scones

INGREDIENTS:

• 2 cups chopped, peeled Fuyu persimmons
• 1 Tblsp + 1/2 cup butter, divided
• 1 Tblsp + 1/4 cup packed brown sugar, divided
• 1 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
• 2 1/3 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk
• 2 Tblsp heavy cream
• 2 Tblsp turbinado (raw) sugar

METHOD:

• Preheat oven to 400 degrees F. Prepare a baking pan with a piece of parchment paper and set aside.
• Place chopped persimmons, 1 Tblsp butter, 1 Tblsp brown sugar, vanilla, cinnamon, allspice, ginger, cloves, and pepper in a small saucepan. Cook over medium low heat for 5-7 minutes, until persimmons are soft. Set pan aside.
• Put flour, baking powder, 1/4 cup brown sugar, and salt in the bowl of a food processor. Pulse together to mix.
• Cut 1/2 cup butter in cubes and add to the food processor. Pulse a few times, until mixture resembles coarse meal. Transfer mixture to a bowl.
• Add buttermilk and gently stir to combine. (Mixture may be dry.) Stir in persimmons and juice. If still dry, add a bit more buttermilk and stir gently until moist but not wet.
• Turn dough onto a floured surface. Pat into 3/4 inch thick rectangle. Use a sharp, floured knife to cut into 10 or 12 triangles. Place triangles on prepared parchment, leaving a bit of room between each one as they will spread.
• Brush tops with cream and sprinkle liberally with turbinado sugar.
• Bake for about 12-15 minutes. (If making larger scones, increase baking time.) Remove when browned on the edges.
• Let cool a bit and serve warm, if possible.