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Persimmon Scones

Persimmon Scones with a Spicy Persimmon Chutney

Persimmon scones. With my panchforon-flavoured spiced persimmon chutney in tow. Just what you need on a mellow winter afternoon to go with your cuppa !!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the Persimmon Scones
  • 2 cup plain flour
  • 1 cup persimmon peeled and cut into small cubes
  • 1 egg
  • 1/2 cup milk
  • 4 tbsp cold unsalted butter cut into small cubes
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
For the Persmimon Chutney
  • 2 ripe persimmon peeled and cut into small cubes
  • 2 dry red chilies
  • 1.5 tsp panchforan powder
  • 2 tsp ginger juice
  • 2 tsp vegetable oil
  • sugar to taste (optional)
  • black salt to taste
For the Panchforan Powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp nigella or kalonji seeds
  • 1/2 tsp fenugreek seeds

Method
 

For the Persimmon Scones
  1. Preheat the oven to 200 C.
  2. Line a baking tray with parchment paper, brush with a little butter. Keep aside.
  3. In a bowl whisk together the flour, sugar, baking powder and salt.
  4. Add the butter, mix with the flour using your fingertips till the mixture resembles coarse crumbs.
  5. Stir in the persimmon, gently mix.
  6. In another bowl, whisk together the egg, milk and vanilla extract.
  7. 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 !!!)
  8. Transfer the dough to a lightly floured surface, knead gently, 3-4 times.
  9. Pat into a 7-7.5 inch circular disk as shown in the picture. Cut to desired shapes using a cookie cutter.
  10. Transfer to the parchment-lined baking sheet.
  11. Brush the tops of the scones with little milk.
  12. 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.
  13. Transfer the scones to a wire rack, allow to cool.
  14. Serve with persimmon chutney or a jam of your choice.
For the Panchforan Powder
  1. Dry roast all the ingredients for 3-4 minutes, grind to a fine powder.
  2. Store in an air-tight container till future use.
For the Persimmon Chutney
  1. Heat oil in a pan, throw in the dry red chillies, let them splutter.
  2. Remove from the flame, allow the oil to cool. Carefully remove the chilies from the oil, discard the chillies.
  3. Return the chilli-flavoured oil to the flame, throw in the chopped persimmons, add the ginger juice and a sprinkle of salt. If your persimmons are not too sweet, feel free to add sugar as per taste.
  4. Cook over a medium flame, stirring frequently, till the water has almost dried up and the chutney has thickened to a coating consistency.
  5. Adjust seasonings, finish with a sprinkle of the panchforan powder.

Notes

1. Scones are best eaten on the same day they are baked but just in case you are left with a couple of extra ones, they can be stored for 1-2 days.
2. The chutney can be stored for 2-3 days in a refrigerator.