Recipe: Persimmon-raisin scones with fresh Fuyu persimmon
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!
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.
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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Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
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