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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 8 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.

Nutrition

Calories: 400kcal
Keyword bread, quick breads
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