Hachiya Persimmon Scones

Adapted from a-gitate.blogspot.com

INGREDIENTS

• 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 tablespoons) butter
• A ½ cup of sugar
• ½ large egg (or 1 small egg)
• ¼ cup chopped walnuts (optional)
• ¼ cup chopped dried cranberries (optional)

PREPARATION

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