Oh you know me and my scone love. Equal to me and my galette love, hence the last post. I have a confession, I made these last month. Many times, that is the case in blogging. We keep posts or recipes that are ready to go, if we need them. I needed it. I was going to post something healthy, but to be honest, I am having a bit of trouble getting my blog groove back. There has been a lot going on with family, Mama had the flu, a nasty one, doctors appointments, and getting back to it after vacation. So I have back ups. This is no bad thing, we get to drool over scones, and a cup of coffee right? Not bad at all…
I think it may not even have been the vacation, but the start to the year always seems a bit slow. Which is a good thing I think. I am totally cool with it, it just feels a bit weird. It could also be the cooler weather, fires in the fireplace, and massive amounts of food consumed over the holidays. I thought for one moment I felt refreshed and ready to kick ass last week, and this week feels slow and steady. I’ll still kick ass, but I might have a scone in my hand while doing so. I am also ok with that. It’s that balance thing I talk about frequently.
Balance the green smoothie in the morning, with a scone the next. I am happy to do that, anytime. I do love a good scone though, I am quite picky about them as you know. So this one is no different. While the persimmons don’t pack a punch of flavor, it’s just enough for a hint of fruit sweetness, which I like. Plus they are seriously in season, so why not take advantage. Remember when I made the persimmon tart with almond crust, whoa that was so good! That’s kind of where I got the idea of the scones.
Persimmon Hazelnut Scones
makes 16 scones
4 Fuyu persimmons chopped
4 3/4 flour, plus more for dusting
1/2 cup sugar
1 tablespoon baking powder
1 1/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cup buttermilk
8 oz plus 1 tablespoon unsalted butter, ice cold ,cubed
1 cup hazelnuts chopped
1 egg plus 1 teaspoon water for egg wash, whisk to combine
Place oven rack in center of oven and preheat to 400 degrees.
Get your parchment lined baking sheet and egg wash with brush ready to go.
1. Place flour, sugar, baking powder, salt, and baking soda in a large bowl, whisk to combine. Add ice cold butter cubes, rub butter into flour forming small pea sized chunks. Add persimmons, mix. Add buttermilk, using a spatula, combine gently. Add hazelnuts, use spatula to combine gently.
Make sure to keep everything cold, if your hands warm up, run under cold water and place bowl in fridge for a few minutes. The key to perfect scones is keeping everything cold.
2. Turn dough out onto a lightly floured counter. Bring dough together gently, forming a uniform disk, use a bench scraper to cut into two even pieces. Form each piece into a rectangle, or circle 1 1/2 inch thick. Brush with egg wash, then cut into 8 even triangles using a knife or bench scraper. If you made a rectangle, cut into 8 even pieces.
3. Place on a parchment lined baking sheet, place in fridge or freezer for 15 minutes minimum. Remove from fridge or freezer and bake for 25 minutes.