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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 May 17

With an eye on warmer weather to come, continue to work on the summer vegetable garden:

* Remember to irrigate your tender transplants. The wind can quickly dry out young plants. Seedlings need consistent moisture. Deep watering will help build strong roots and healthy plants. Water early in the morning for best results.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)

* Plant dahlia tubers.

* Transplant petunias, marigolds and perennial flowers such as astilbe, calibrachoa, columbine, coneflowers, coreopsis, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Put your veggie garden on a regular diet. Set up a monthly feeding program, and keep track on your calendar. Make sure to water your garden before applying any fertilizer to prevent “burning” your plants.

* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.

* Don’t forget to weed! Those invaders are growing fast.

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