Preheat the oven to 200 C.
Line a baking tray with parchment paper, brush with a little butter. Keep aside.
In a bowl whisk together the flour, sugar, baking powder and salt.
Add the butter, mix with the flour using your fingertips till the mixture resembles coarse crumbs.
Stir in the persimmon, gently mix.
In another bowl, whisk together the egg, milk and vanilla extract.
Gently add the egg-mik mixture to the flour, mix till just combined. (The scone dough should be crumbly. Do not overmix the dough, the last thing you would want are hard scones !!!)
Transfer the dough to a lightly floured surface, knead gently, 3-4 times.
Pat into a 7-7.5 inch circular disk as shown in the picture. Cut to desired shapes using a cookie cutter.
Transfer to the parchment-lined baking sheet.
Brush the tops of the scones with little milk.
Bake until a gorgeous golden, about 20 - 22 minutes I would reckon, or until a toothpick inserted into the center of a scone comes out clean.
Transfer the scones to a wire rack, allow to cool.
Serve with persimmon chutney or a jam of your choice.