Hachiya Persimmon Scones

Share this post

Adapted from a-gitate.blogspot.com

1 Hachiya Persimmon (about 1 cup persimmon pulp)
1 ½ cups unbleached flour
½ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of salt
Pinch of nutmeg
½ stick (4 tablespoon) butter
½ cup sugar
½ large egg (or 1 small egg)
¼ cup chopped walnuts (optional)
¼ cup chopped dried cranberries (optional)


  • Wash persimmon, discard stem, puree in food processor until smooth (with or without skin - your preference.)
  • Preheat oven to 375 °F.
  • Sift flour, soda, spices together.
  • In a larger bowl, with electric mixer, beat butter and sugar until well mixed (about 2 minutes.)
  • Beat in egg, then fold in persimmon pulp.
  • Stir in flour mixture, making a soft dough.
  • Mix in walnuts and cranberries if using.
  • Drop heaping tablespoons of dough 1–2 inches apart on lightly greased cookie sheet/parchment paper.
  • Bake 15–20 minutes or until lightly brown, rotating baking sheet halfway through.

Cook's note: Make sure the Hachiya persimmon is ripe before using it in this recipe. Wait until it is custard-soft, with a jelly-like consistency.


Sign up for our monthly newsletter


Recent Recipes articles:

September 19, 2016
February 16, 2016
January 11, 2016
August 11, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

Keep your workouts outdoors this winter
September 28, 2016
Exploring the meaning of work in America
September 28, 2016
How to find your favorite variety of one of fall’s best fruits
September 25, 2016
Office etiquette for the election season
September 21, 2016
Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!