Sacramento Digs Gardening: Persimmons add flavor to fruity fall scones

I treasure every persimmon my Fuyu tree produces – that the squirrels don't get to first. Those little bandits steal most of my crop.

But this scone recipe takes only one large Fuyu, the variety that looks like a squat orange tomato. The squirrels can't eat them all!

By people, Fuyus can be eaten while still crunchy. The softer they get, the mellower and sweeter their flavor.

In these buttery scones, the persimmons add just enough sweetness and fruity texture to make them a special fall treat. (And the squirrels aren't getting a bite!)

Persimmon-raisin scones

Makes 8 scones

Ingredients:

1⁄4 cup plus 2 tablespoons sugar, divided

1⁄2 teaspoon cinnamon

1⁄4 teaspoon nutmeg

4 tablespoons (1⁄2 stick) cold salted butter

1⁄2 cup Fuyu persimmon (about 1 large), peeled and chopped

1⁄4 cup raisins

1⁄4 cup plus 1 tablespoon cream, divided

Instructions:

In a large bowl, whisk together flour, 1⁄4 cup sugar, baking powder, cinnamon and nutmeg.

rate cold butter and add to flour mixture. Cut butter into flour mixture until it resembles sand. Stir in chopped persimmon and raisins.

In a cup, mix together beaten egg, 1⁄4 cup cream and vanilla. Stir into flour mixture. It will make a sticky dough.

Turn dough out onto a floured surface. With floured hands, knead gently as if working biscuits, about six or seven times.

Pat dough into a circle 1-inch thick. With a floured knife, cut dough into wedges.

Cover a baking sheet with parchment paper. Place the wedges on the prepared baking sheet and refrigerate the unbaked scones for 20 to 30 minutes.

As the scones chill, preheat the oven to 400 degrees F.

Remove scones from refrigerator. Brush the tops with remaining cream. Sprinkle with remaining sugar.

Bake the scones for 15 to 17 minutes at 400 degrees or until edges and bottoms are golden brown.

Remove from oven and let cool on the baking sheet.

Serve warm with or without butter and jam.