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.
Kim (Feed Me, Seymour)
I have never met a scone I didn’t like. and this one does not disappoint! It looks amazing!
Kim (Feed Me, Seymour) recently posted..Tropical Granola Cookies
Thank you so much!
Michelle @ The Complete Savorist
Those look absolute delicious, I can imagine how wonderful they are with the unique persimmon taste.
Thank you! I did love how the persimmon turned out.
I definitely hear you on the scone love! These sounds so tasty and simple to make. I have to say. I rarely eat persimmons, but now I’m thinking I should seek some out before they completely vanish for the season!
Eileen recently posted..Hot citrus drinks for cold winter nights
I am the same way, and when I made the tart last year it made me want to bake with them more!
Dorothy at Shockingly Delicious
1. Adore Fuyus, and NEED these. Stat.
2. Thanks for being in the same club as me…trying to get my groove back. It is amazing how easy it is to get derailed.
Dorothy at Shockingly Delicious recently posted..Candied Orange Peel
Oh that is nice to hear. I don’t wish this on anyone, but really it has been way harder than I thought. To think I’d be well blog rested and ready to go.
Gerry @ Foodness Gracious
I love out-of-the box recipe thinking and this is that for sure. Genius idea and sounds delicious!
Gerry @ Foodness Gracious recently posted..Raspberry White Chocolate Coffee Cake
Thank you, Gerry!
Patricia @ Grab a Plate
I need to try something yummy with persimmons, and this looks perfect! So pretty!
Thank you, Patricia!
Meagan @ A Zesty Bite
What a fun scone recipe with the use of persimmon.
Kim - Liv Life
Scones are always a favorite in our house… but I have to say I’ve not tried any with Persimmon! My mom is a Persimmon fan, and I’m certain she would love these.
Kim – Liv Life recently posted..Season 2 MasterChef Jr. Winner, Logan’s Chocolate Chip Cookies and a MasterChef Junior Giveaway
They are not on my radar either. I was at the farmers market and they pooped out at me, so I made this!
Brandon @ Kitchen Konfidence
Mmmm, I too love scones. These look perfect! I’m definitely intrigued by the combination of persimmon and hazelnut.
Brandon @ Kitchen Konfidence recently posted..Blood Orange Power Juice
Thank you, Brandon!