Preheat your oven to 450 degrees F. Using your food processor, add the flour, sugar, baking powder, salt and cinnamon and pulse about 6 times until the dry ingredients are combined. Add diced butter pieces to the mixture and pulse until you have a coarse cornmeal texture, 12-15 pulses.

Add the diced persimmon and pulse just once to combine. Transfer the dough to a large bowl and stir in the half-n-half (or cream) with a spatula until a dough begins to form, about 20-30 seconds.

Sprinkle your work surface with flour and transfer your dough onto it. Knead the dough until you have a rough, slightly sticky ball, just a few seconds (I rub flour on hands to make this task easier).

Line a 9-inch pan with plastic wrap and press the dough evenly to the edges. (Note: To make the dough easier to handle when transferring the wedges onto a baking sheet I like to chill it for 10-15 minutes but this is optional.) Unmold the dough and cut it into 8 wedges. Place the wedges on a baking sheet, brush the tops with half-n-half and sprinkle liberally with turbinado sugar. Bake for about 15 minutes or until the tops are crisp and cracked. Cool for a few minutes on a wire rack before serving.