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Persimmons add flavor to fruity fall scones

Recipe: Persimmon-raisin scones with fresh Fuyu persimmon

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED NOV 17, 2024

The firmer Fuyu persimmon is the fruit featured in this delicious scone. Debbie Arrington

I treasure every persimmon my Fuyu tree produces – that the squirrels don’t get to first. Those little bandits steal most of my crop.

But this scone recipe takes only one large Fuyu, the variety that looks like a squat orange tomato. The squirrels can’t eat them all!

Scone dough disk divided — The dough is patted into a circle, then divided.

By people, Fuyus can be eaten while still crunchy. The softer they get, the mellower and sweeter their flavor.

In these buttery scones, the persimmons add just enough sweetness and fruity texture to make them a special fall treat. (And the squirrels aren’t getting a bite!)

Persimmon-raisin scones

Makes 8 scones

Ingredients:

1-1/4 cups all-purpose flour

¼ cup plus 2 tablespoons sugar, divided

2 teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

4 tablespoons (½ stick) cold salted butter

½ cup Fuyu persimmon (about 1 large), peeled and chopped

¼ cup raisins

1 egg, beaten

¼ cup plus 1 tablespoon cream, divided

1 teaspoon vanilla extract

Instructions:

In a large bowl, whisk together flour, ¼ cup sugar, baking powder, cinnamon and nutmeg.

Baked scones — Allow scones to cool on the baking sheet.

Grate cold butter and add to flour mixture. Cut butter into flour mixture until it resembles sand. Stir in chopped persimmon and raisins.

In a cup, mix together beaten egg, ¼ cup cream and vanilla. Stir into flour mixture. It will make a sticky dough.

Turn dough out onto a floured surface. With floured hands, knead gently as if working biscuits, about six or seven times.

Pat dough into a circle 1-inch thick. With a floured knife, cut dough into wedges.

Cover a baking sheet with parchment paper. Place the wedges on the prepared baking sheet and refrigerate the unbaked scones for 20 to 30 minutes.

As the scones chill, preheat the oven to 400 degrees F.

Remove scones from refrigerator. Brush the tops with remaining cream. Sprinkle with remaining sugar.

Bake the scones for 15 to 17 minutes at 400 degrees or until edges and bottoms are golden brown.

Remove from oven and let cool on the baking sheet.

Serve warm with or without butter and jam.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes baking persimmons Fuyu fall autumn November farm to fork backyard produce produce management scones breakfast Sacramento gardening

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Garden checklist for week of July 19

Remember to water early and deeply; your garden depends on you.

* It’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.

* Water, then fertilize vegetables and blooming annuals, perennials and shrubs to give them a boost.

*Fertilizing flowering plants every other week will extend their bloom. Give vegetable plants bone meal or other fertilizers high in phosphate to stimulate more blooms and fruiting.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* If your melons and squash aren’t setting fruit, give the bees a hand. With a small, soft paintbrush, gather some pollen from male flowers, then brush it inside the female flowers, which have a tiny swelling at the base of their petals. (That's the embryo melon or squash.) Within days, that little swelling should start growing.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves. New leaves have the best flavor.

* Cut back lavender after flowering to promote a second bloom.

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