Ingredients (14-16 scones)

1. 1/4 cup / 30 g finely diced dried persimmons (see Note below)
2. 1/2 cup / 120 ml well-stirred [homemade] kefir or buttermilk
3. 1 teaspoon grape seed flour (Cabernet Sauvignon) + 1 tablespoon sorghum flour + 1 tablespoon millet flour + enough all-purpose flour to make 1 cup / 130 g OR 1 cup / 130 g all-purpose flour
4. 1/2 cup / 60 g whole-wheat pastry flour
5. 1/2 tablespoon baking powder
6. 1/4 teaspoon baking soda
7. 1/8 teaspoon fine sea salt
8. 1 tablespoon / 12 g sugar
9. 4 tablespoons / 2 oz. / 56 g coconut oil, cold (so it is hard) OR cold unsalted butter
10. 1/4 cup / 60 ml pulp from a fully ripened persimmon
11. 1/2 teaspoon vanilla extract
12. 1/4 cup / 30 g chopped, lightly toasted walnuts (the way I prepare walnuts for use is described in the post on walnut cake)

Instructions

Note: If you cannot find dried persimmons, use another dried fruit, like apples, (unsulphured) apricots, peaches or pears. And the grape seed flour is optional, so don’t let the lack of it stop you from making these scones.

The evening before baking the scones, place the diced persimmons in a small bowl and pour the kefir or buttermilk on them. Cover and refrigerate overnight until ready to use.

Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or a piece of parchment paper and dust the surface lightly with flour.

Measure the dry ingredients (numbers 3 through 8 of the list) and put into a food processor fitted with the steel blade. Break coconut oil into pieces and add to the food processor. Pulse a few times for 3 seconds until the mix resembles coarse meal. Transfer to a bowl.

With a fork, stir well the kefir or buttermilk. Mash the persimmon pulp, then add that and the vanilla extract and stir again (the wet ingredients). Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula a couple of times, then add the walnuts. Continue stirring until the ingredients are just combined.

Turn the dough onto the lined baking sheet. Dust the surface of the dough lightly with flour and with delicate hands shape the dough into a 7-inch wide square. With a bench scraper, cut the dough into four strips lengthwise and then crosswise to get 16 small squares. With the help of the bench scraper, separate the pieces, so that they are an inch apart. If the corner pieces are much smaller than the others, join them. You should end up with 14-16 scones of comparable size.

Bake for 15 minutes, or until the bottom is rich brown, but not burnt. When ready, move the scones onto a rack and serve warm or at room temperature.

Once cooled completely, the scones can be frozen. When you want to serve them, put them straight in a 350 F oven for 8-10 minutes.

Go to the full post on scone ai cachi / persimmon scones