Persimmon Scones

These Persimmon Scones have a moist and tender crumb that'll melt in your mouth. Unlike traditional scones that are dry and crumbly, these scones have a sweet and crispy outside, and a soft and buttery inside with fresh Fuyu persimmons in every bite. The tops are studded with sliced almonds and turbinado sugar, then baked to a golden brown perfection. To serve, drizzle them with a bit of honey for an extra sweet touch.

Whether you enjoy them for afternoon tea time, breakfast, or brunch, this deliciously unique recipe captures the essence of the season. To learn how to make this delicious scones recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations, visit the Pimp My Recipe section in my Blog Comments & Tips below.

Sign up for a free subscription to our monthly newsletter and access to exclusive content.

---

To browse some of my favorite kitchen essentials, gadgets, and pantry items, visit the Recommended Products page.

RECIPE

(Printable recipe card below.)

Persimmon Scones, prep my recipe, pimp my recipe, persimmon scones recipe, scones recipe, scone recipe, persimmon recipes, fuyu persimmon recipes, fuyu persimmons,persimmons, almond scones recipes, winter fruit recipe, winter fruit, fall recipes, vegetarian, kid friendly, entertaining, sweets, muffins, quick and easy, IG8, tea time, afternoon tea, breakfast, brunch, make ahead, how to make persimmon scones, how to make scones, How to Make Scones with a Moist & Tender Crumb, 5 tips to make the best persimmon scones

Breakfast and Brunch, Vegetarian, Quick and Easy, Entertaining

British, American

Servings: 8

Author: Prep My Recipe

Print

With ImageWithout Image

PERSIMMON SCONES

These Persimmon Scones have a moist and tender crumb that'll melt in your mouth. Unlike traditional scones that are dry and crumbly, these scones have a sweet and crispy outside, and a soft and buttery inside with fresh persimmons in every bite. Studded with sliced almonds & turbinado sugar, then baked to a golden brown perfection. Serve with a drizzle of honey for an extra sweet touch.

Prep Time: 20 MinBaking Time: 20 MinTotal Time: 40 Min

Cook modePrevent screen from turning off

Ingredients

• 5 tablespoons unsalted butter, cubed & chilled
• 2 cups all purpose flour (plus extra for dusting)
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon cardamom
• 1 cup chopped Fuyu persimmons, peeled (2 large or 3 small)
• ¾ cup plus 2 tablespoons half & half (see Note #1)
• ½ teaspoon pure almond extract
• 1 tablespoon half & half (for brushing)
• ⅓ cup sliced almonds
• 2 tablespoons turbinado sugar

Instructions

1. Place oven rack in the middle of your oven, and preheat oven to 400°F. Line a baking sheet pan with parchment paper, and set aside. Cut the butter into smaller cubes, and chill the butter in the freezer, while you are preparing the next two steps.
2. Place a large mesh strainer over a large mixing bowl. Add flour, granulated sugar, baking powder, sea salt, and cardamom. Sift dry ingredients through the strainer, then whisk until combined.
3. Using a sharp knife, use an angle cut to remove (and discard) the stems from the persimmons. Peel the persimmons with a vegetable peeler, then halve them lengthwise, slice, and chop them into ¼ inch cubes.
4. To the flour mixture, add the chilled butter, and cut the butter into the flour mixture with a pastry cutter, until it resembles coarse crumbs (it will be very floury). Using a silicone spatula, make a well in the center of the flour mixture, and set aside.
5. Measure ¾ cup plus 2 tablespoons of half & half, add almond extract, and whisk to combine. Pour into the flour mixture, then add the chopped persimmons. Gently mix together with a silicone spatula until just combined.
6. Sprinkle a little flour onto the prepared baking sheet, and spread. Transfer the dough onto the baking sheet, and using floured hands, gather the dough together, and form into a mound (do not overwork the dough). Gently press into a disc shape, sealing any cracks around the edges until the disc is about 1 inch thick (see Note #2). Using a pastry scraper (or large knife), cut the dough into 8 wedges, wiping the scraper clean in between cuts. Using the scraper, gently separate the wedges so they are not touching (see Note #3). Using a pastry brush, brush the tops with 1 tablespoon half & half. Top with almonds, and sprinkle with turbinado sugar.
7. Bake about 20-23 minutes or until golden brown and crisp around the edges. Slide the parchment paper onto a wire cooling rack, and cool. Serve room temperature or warm with a generous drizzle of honey, or with clotted cream and persimmon jam. Enjoy!

Notes

1. This recipe makes a wetter dough than traditional scones recipes. These scones have a moist and almost cake-like texture inside and slightly crisp outside. If you prefer a slightly more crumbly texture (almost like traditional scones), then only use ¾ cup of half & half for the dough. You will still need 1 tablespoon of half & half for brushing. For more recipe variations, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
2. You want to create an even thickness when forming the dough. I find it’s best to have a 1 inch thick disc. If you want them a little thicker in the center, just make sure it is no more than 1 ¼ inches thick in the center, otherwise they will not cook evenly. If they are thicker, you may have to cook them longer which may dry out the scones. 
3. For light golden brown sides & edges, it’s best to separate the wedges so they are at least ¾ to 1 inch apart. If you prefer them to be more cake-like and without browned sides & edges, then they can be baked without separating the wedges. However, please note that they may take a little longer to cook, and the texture will be different. 
4. Storing: Once cooled completely, store scones at room temperature in a glass airtight container (or Rubbermaid container) for up to 2 days. Reheat each fresh scone in a toaster oven at 325°F for 5-7 minutes, or microwave on high for 10-15 seconds. You can also freeze for up to 1 month. To reheat directly from the freezer, microwave each scone on high for about 30 seconds. Or defrost in the fridge overnight, and reheat in the oven at 325°F for about 8-10 minutes. 
5. Makes 8 servings (1 scone per serving). 

Recommended Products

OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch

Professional Pastry Cutter with Soft Grip Handle

Stainless Steel Pastry Scraper

Nutrition Facts

Calories

303.2

Fat (grams)

12.69 g

Sat. Fat (grams)

6.69 g

Carbs (grams)

43.41 g

Fiber (grams)

2.86 g

Net carbs

40.53 g

Sugar (grams)

15.94 g

Protein (grams)

5.26 g

Sodium (milligrams)

323.67 mg

Cholesterol (grams)

28.72 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

https://PrepMyRecipe.com/blog/persimmon-scones

Copyright © Pimp My Recipe LLC (DBA: Prep My Recipe). All Rights Reserved.

Did you make this recipe?

Tag @prepmyrecipe on instagram and hashtag it #prepmyrecipe

---

SERVING SUGGESTIONS

Serve warm or room temperature. For a moist and tender crumb with golden brown top, sides & edges, bake separately. For a cake-like texture inside, and a softer golden brown exterior with un-browned sided, bake together. For details on these recipe variations, visit the Pimp My Recipe section in my Blog Comments & Tips below.

Freshly baked scones.

Serve with honey.

Baked separated.

Baked together.

BACK TO RECIPE

---

VIDEO

How to Make Persimmon Scones with a Moist & Tender Crumb!

BACK TO RECIPE

---

Blog Comments & Tips

A delicious Fall recipe!

Persimmon Scones are the perfect Fall recipe. Traditional scones are usually dry and crumbly, and have a biscuit-like texture. They are most often served at tea time with plenty of clotted cream and jam, and loads of hot tea to offset their dry texture. These scones have a slightly different texture that is far more pleasing to the palate. And, thanks to the persimmons and almonds, they have much more flavor! 

My Persimmon Scones are sweet and crispy outside, and have a moist and tender crumb. The soft and buttery inside is studded with chopped fresh Fuyu persimmons, which add moisture and natural sweetness to this scone. The tops are studded with sliced almonds and turbinado sugar, then baked to a golden brown perfection. If you have a sweet tooth, then skip the clotted cream and be sure to drizzle them with a bit of honey for an extra sweet touch. These delicious scones are perfect for afternoon tea time, breakfast, brunch, or an afternoon snack. 

How do you ensure the best results from this recipe?

My 5 tips to making the best Persimmon Scones:

1. Make sure you use fresh, ripe Fuyu persimmons. Fuyu persimmons can be eaten firm or slightly soft. For this recipe, they are better when they are just barely soft to the touch. You definitely do not want them to be hard like an apple, as these scones will not have the same flavor or mouthfeel. 

2. Make sure you cube and chill your butter before cutting it into the flour. This will create a buttery and fluffy texture inside. I like to cut my butter, then freeze it while I’m prepping and putting together all my other ingredients.

3. After forming and cutting your scones, brush them with half & half. You can also brush them with milk, or for an even deeper golden color, try brushing them with an egg wash. 

4. For sweet and crunchy scones, do not skip the turbinado sugar. This gives the top a nice crunch and an added sweetness.

5. Scones will be quite soft to the touch when they are fully baked and right from the oven. The outsides will crisp up as they cool. Remember, the longer you cook them, the drier and harder they will become. Every oven varies, so it may take as little as 18 minutes, or as much as 25 minutes to get the perfect bake in your oven. 

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make them Less Sweet: Just omit the turbinado sugar (or use only 1 tablespoon for slightly sweet tops). These scones do not use much sugar in the dough, so the main sweetness comes from the persimmons and the turbinado sugar. 

• Make a Moist Crumb & Golden Outside (Separated): For light golden brown sides & edges and golden brown tops, use one of the following:

• Moist Crumb: Use only ¾ cup half & half, and be sure to separate the wedges before baking. This produces a fairly crumbly dough that bakes similar in texture on the outside to a traditional scone, but with a moist and tender crumb inside. Based on your oven, bake them for about 20-23 minutes, as directed in the recipe (or to your liking).

• Even More Moist Crumb: Use ¾ cup plus 2 tablespoons half & half (as noted in the recipe), and be sure to separate the wedges before baking. This produces a semi-dry & slightly crumbly dough, but will be a bit easier to handle than the other doughs. Based on your oven, bake them for about 20-23 minutes, as directed in the recipe (or to your liking).

• Make them More Fluffy & Cake-Like (Not Separated): If you prefer your scones without browned sides & edges and like them to be a bit softer and more cake-like on the outside and the inside (and not dry at all), then use 1 cup of half & half, and bake the dough without separating the wedges. The dough will be very wet and sticky, so you’ll need to flour your hands when forming the disc (be careful not to overwork the dough). Please note that they may take a little longer to cook, and the texture will be different. The time will vary depending on your oven, but they should take between 20-25 minutes to bake. After the first 20 minutes, check them every 1-2 minutes until they are to your liking.  

• Make them Traditional: For traditional scones that are a bit drier and more biscuit-like, try substituting half & half with whole milk instead. You’ll probably need only ¾ cup of whole milk, and the dough will be very crumbly. Separate the wedges before baking. The time will vary depending on your oven, but they should take between 18-23 minutes to bake. You will probably want to serve this version with clotted cream and jam (or honey), as they will need to be accompanied by some moisture. 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to separate the wedges before baking them to get them golden brown on all sides.

BACK TO TOP

---

Adapted from the Persimmon Almond Scones (dairy free + vegan) recipe by scalingbackblog.com. I used the base recipe which was vegan, omitted the almond flour (which can make them heavy), and switched up a few of the ingredients to make them more traditional (with dairy). I also changed the quantities to produce a better texture and moist crumb.

Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.