Ginger Persimmon Scone Muffins

Ginger Persimmon Scone Muffins 1





20 (min)


25 (min)


45 (min)


side dish



  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup chopped candied ginger
  • 1 egg, whisked with 1 tablespoon milk or water
  • 2 cups all-purpose flour
  • 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).