2 cup self rising flour
2 T brown sugar
1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces
1/2 cup hachiya persimmon pulp
1/4 cup creme fraiche or buttermilk
Extra flour for rolling out the dough

You will also need:
Food processor
Rolling pin
Biscuit or scone cutter (or a knife)
Buttered baking pan

Preheat the oven to 425 degrees F (218 degrees C). 

Place the self-rising flour in a food processor that has been fitted with the blade attachment in the bottom.  Add the brown sugar.  With the food processor on the pulse setting, start adding the cold butter, one piece at a time.  Pulse about 10 times after each addition of butter.  Continue to add the butter until it has all been incorporated, pulsing after adding each piece.  Add the persimmon pulp and the creme fraiche or buttermilk slowly on the pulse setting (you may not need all of it) until the mixture starts to come together in clumps.  Stop the processor and carefully check just the top of the dough (the blade is still inside!) to see if the mixture is moist.  If so, remove the blade.  Then gather up the dough into a ball form with your hands.  If the dough is still too dry, then continue to add creme fraiche or buttermilk until the mixture starts to get moist. 

Spread some flour on the countertop and place the ball of dough there.  With a floured rolling pin, roll out the dough until it is about 1 inch thick.  You can then cut out shapes using your biscuit or scone cutter.  Or you can roll the dough into a circle and cut it into wedges using your knife. 

Place the scones into the buttered baking dish, sides not touching.  Bake for 15-18 minutes until slightly browned. 

Eat right away.  These are great with honey, jam, creme fraiche, clotted creme, etc.

Comments are closed.