2 Fuyu persimmons, peeled and cut into 1/2-inch dice (about 1 cup)
1/3 cup granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
pearl sugar, for topping (optional, you can also use any raw or coarse sugar)
1/2 cup (1 stick) unsalted butter, cut into cubes
1Preheat oven to 350 degrees F. Butter a 12-cup muffin tin or spray with cooking spray and set aside.In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground ginger.
2Add butter cubes and work in with a pastry blender, two knives, or your hands until butter is broken into pea sized chunks. Make a well in the center and add buttermilk, then stir in with a wooden spoon until almost incorporated.
3Add chopped persimmon and candied ginger and fold until evenly distributed.Divide dough among muffin cups (a large cookie/cupcake scoop is the perfect size).Lightly brush tops with beaten egg and sprinkle with pearl sugar.
4Bake for 20 to 25 minutes or until tops are evenly golden brown and a toothpick inserted in the center comes out clean.
5Place pan on a wire rack and let cool until scones are cool enough to remove from tins.
6Serve warm (scones will also keep in the refrigerator for a few days or even frozen; rewarm before serving).
Due to COVID19, we are only taking online orders. We are delivering biweekly and scheduling pick-up daily on beauty products and some meat products. If you’d like bulk meat, call us and we will deliver!