Plain scones are made fall-perfect with chunks of persimmon and a hint of cinnamon.
AuthorLemons & Anchovies
2cupsall-purpose flour plus extra
3 1/2tablespoonsgranulated sugar
5tablespoonsunsalted butterchilled, cut into 1/4-inch dice
1cuphalf-n-halfor cream plus more for brushing
1cuppersimmonpeeled and diced (about 1 1/2 persimmons)
turbinado sugarfor sprinkling over scones
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.
Prep time includes 10-15 minutes chill time for the dough.