Cardamom Persimmon Cream Scones | wildwildwhisk.com
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5 from 1 vote

Cardamom Persimmon Cream Scones

These Cardamom Persimmon Scones are the perfect Autumn treats that aren't pumpkin or apple!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Bread, Breakfast
Cuisine: American, European
Servings: 8
Calories: 249kcal
Author: Trang

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 109g | Calories: 249kcal