Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

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.

Comments

0 comments have been posted.

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

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Flowers in My Back Yard Series

June 2: Sunflowers capture Sacramento's summer attitude

May 29: Are your roses going 'blind'?

May 26: Zinnias are the summer flowers every garden needs

May 19: Plant dahlias now for late-summer flower power

May 12: Know your coreopsis from your bidens

May 5: Mums the word on Mother's Day weekend

April 28: Majestic Matilija poppy is worth a look

April 21: Celebrate roses, America's favorite flower

April 14: Small flowers with outsized impact

April 7: Calendulas do double duty

April 3: Make Easter lilies last for years to come

March 31: In praise of a pollinator magnet (small-leaf salvias)

March 24: Azaleas brighten shady spots

March 17: The perfect flower for beginners? Try zonal geraniums

March 10: Keep camellias happy for years to come

March 3: Fruit tree blossoms are a fleeting joy

Feb. 27: Are your roses looking rusty?

Feb. 24: Treasure spring daffodils now and for years to come

Feb. 17: How and why to grow wildflowers

Feb. 10: Let's talk Valentine's Day roses

Feb. 3: Why grow flowers?

Local News

Taste Spring! E-cookbook

Find our spring recipes here!

Sites We Like

Garden checklist for week of June 7

Afternoon highs are expected to be back in the mid 90s by midweek, then edging towards triple digits. Plan your planting and garden activities accordingly.

* Remember to water early.

* It’s not too late to transplant tomatoes, peppers, eggplant or other summer favorites. Make sure they stay hydrated.

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

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.

* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

Send us a gardening question, a post suggestion or information about an upcoming event. sacdigsgardening@gmail.com

Taste Summer! E-cookbook