“Life changes in the instant. The ordinary instant.” ― Joan Didion, The Year of Magical Thinking
This is my only offering this week. Life changes in the instant. The ordinary instant. Death reminds us that our time on this planet is precious and unknown. All we have is this day. Today. Ask yourself how much did you love? Would it be enough?
Persimmon Scones
With guidance from Tartine
- 3 cups persimmons, chopped
- 1 tsp vanilla
- 2 tsp butter
- 3 tsp sugar
- 4 3/4 cup all-purpose flour
- 1 T. baking powder
- 3/4 tsp. baking soda
- 1/2 cup sugar
- 1 1/4 tsp salt
- 1 cup unsalted butter, very cold
- 1 1/2 cups buttermilk or dairy-free alternative
- (optional glaze or reduction, see footnotes)
Preheat the oven to 400′. In a medium saucepan over high heat, melt 2 teaspoons of butter with vanilla and sugar, add chopped persimmons. Reduce heat and stir for 5-10 minutes until softened. Set aside.
Combine flour, baking powder and baking soda in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients. Use a fork or whisk to break up the butter into small chunks throughout the mixture.
Add the buttermilk, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding buttermilk or the reserved persimmon liquid to the dough as needed.
Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle (if making round scones, er, hockey pucks like mine) or into two circles, about 1-2″ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1″ of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35 minutes until just slightly browned.
*I think this Maple Nut Cream from Adrienneats, or a Maple Glaze from The Healthy Green Kitchen would make winning toppers to these guys. They’re more on the biscuit end, so a hit of sweet frosting or glaze would really make these a treat.
show hide 32 comments