The holidays are over and we are back to the grinds today. I have to admit I was not at all ready to go back to work even though my office is just a hallway away from my bedroom. I tried to wake up at 7 AM… I snoozed until 7:30 AM. At least I don’t have to wake up at 5 AM for work like Ryan does (like I used to do when I commuted). I am very lucky indeed to be able to work from home. But work is still work, and that means no more lazy-ing around on the couch, binge watching Sons of Anarchy all evening until my head hurts. At the same time, I’m sort of glad to get back to the usual routine (isn’t that weird?), and hopefully back to a more regular posting schedule (and workout schedule!). 🙂
Persimmons, right, I should talk about persimmons… I’m the only one who eats persimmon in my household. Apparently, Ryan doesn’t have any fondness for them at all (sometimes I wonder if he is Asian…). So when my aunt gave me a bag full of persimmons over the holidays, I couldn’t eat them fast enough. These were home grown persimmons from my aunt’s garden, and they were so SWEET! They were the BEST! I ate them for snack, I ate them for breakfast, I made them into smoothies, and finally I made them into scones…
I used cream for these scones so I skipped the butter since we won’t need it. I also used 50% white whole wheat flour for some whole grain goodness. A little bit of cardamom is for something extra special. I don’t bake with cardamom a lot, only in my apple pie, which I make for two occasions, Thanksgiving and a special birthday (which is coming up so maybe I will be able to post the recipe!). I’m trying to expand my horizon with this spice, trying to figure out what goes well it with, cuz it’s such an awesome spice guys 🙂 . I’m no spice expert, but I think I did alright with this cardamom persimmon cream scones! (and I’m very humble, thank you 😛 )
There are two options for these scones, one with brown sugar in the filling for a sweeter taste. Skip the sugar if you like to slather extra butter and jam on your scones, no matter what. Happy baking!!
Cardamom Persimmon Cream Scones
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/4 teaspoon cardamom
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 2 large persimmons
- 1/4 teaspoon cardamom
- 1/4 cup brown sugar optional
- Extra all-purpose flour for rolling
- Extra cream for brushing
- Turbinado sugar to sprinkle on scones
- Preheat the oven to 400°F.
- Peel and chop the persimmons into bite size pieces. Sprinkle with 1/4 teaspoon of cardamom and set aside. For sweeter scones or if your persimmons aren't as sweet as you'd like, mix 1/4 teaspoon of cardamom with 1/4 cup of brown sugar and mix with the chopped persimmons, set aside.
- Add flour, granulated sugar, salt, cardamom and baking powder into a medium bowl and mix to combine or you can sift everything together.
- Crack the egg into a measuring cup, add cream and vanilla extract. Whisk to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
- Using a rolling pin, roll the dough out into a rectangle about 1/4” thick and 14” long, spread the persimmon mixture evenly over the dough.
- Roll the dough into a log starting at the long edge, then pat it down to about 1” thick.
- Cut the rectangular log into 4 smaller rectangles, then cut each rectangle diagonally to make 8 triangles.
- Place the scones on a parchment paper line baking sheet, brush the top with cream, and sprinkle with turbinado sugar.
- Bake for 20 – 25 minutes until slightly brown and a toothpick inserted in the scone comes out clean.