November 17, 2022

Persimmon Scones with Vanilla Glaze

Persimmon Scones with Vanilla Glaze are one our favorite fall treats. I start these scones by mixing together a sweet vanilla scone dough. Then, I fold in fresh persimmon chunks. Finally, I glaze the scones with a creamy vanilla glaze. We like these scones for several reasons. First of all, I like that I can make these scones in just a little over thirty minutes. Secondly, I like that these scones use ingredients I always have around the house. And, lastly, we all love the sweet and yummy flavor in these scones.

The Equipment I Used

A Sheet Pan- I bake my scones on a parchment lined baking sheet.
A Pastry Cutter- You’ll need this to cut the butter into the flour. You can also use your hands to do this.
A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.

The Ingredients Needed for Persimmon Scones with Vanilla Glaze

Flour- Be sure to use all-purpose flour. I like the King Arthur brand.
Sugar- Use granulated sugar for the scone batter. For the glaze, use powdered sugar. I always use the Domino brand.
Butter- Use unsalted butter. I always use Kerry Gold Irish butter. Use very cold butter.
Cream- Be sure to use heavy cream, not light cream or half and half.
Milk- Be sure to use whole milk, not low-fat or skim milk.
Persimmons- Use very ripe persimmons.
Eggs- Use large egg yolks.

How I Made my Scones

First, I made the scone dough. I used the pastry cutter to cut butter into the flour until the dough was in little pea sized chunks.
Then, I stirred in the wet ingredients and the persimmons.
Next, I patted the dough into a circle and cut it into eight wedges.
Finally, I baked the scones and piped on the glaze.

If you like scones, you need to try these sweet and fruity Persimmon Scones with Vanilla Glaze.

Persimmon Scones with Vanilla Glaze

Vanilla scones speckled with fresh persimmons and topped with a vanilla glaze.

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Prep Time 15

Cook Time 20

Total Time 35

Course Bread

Cuisine American

Servings scones

Calories 400 kcal

Ingredients

2¼ cups all purpose flour (270g)
2 tsp. baking powder
¼ cup sugar (50g)
½ tsp. salt
6 tbsp. cold unsalted butter, cut in half inch cubes (84g)
2 large egg yolks
½ cup heavy cream
¼ cup whole milk
1 tsp. vanilla extract
¾ cup peeled and chopped persimmons
2 tbsp. sanding sugar

For the Vanilla Glaze:

1 cup powdered sugar, sifted
½ tsp. vanilla extract
3 tbsp. heavy cream

Instructions

Preheat the oven to 400 degrees.
Sift together the flour, baking powder, sugar, and salt into a large mixing bowl.
Using a pastry cutter, cut the butter into the flour mixture, until it all resembles small peas.
In a small bowl, mix together the yolks, milk, cream, and vanilla. Stir it into the flour mixture just until no streaks of flour are left. Stir in the chopped persimmons.
Dump the mixture onto a floured board, and pat it into a one inch thick circle. Using a floured knife, cut it into 8 wedges. Place them on a parchment lined baking sheet, spaced two inches apart from one another.
Brush each wedge lightly with some heavy cream and sprinkle with the coarse sugar. Bake them for twenty minutes, or until they're light brown.
Make the glaze by combining the sifted powdered sugar with the vanilla and heavy cream. Use a piping bag to apply the glaze to the scones. Serve warm.