Persimmon Cinnamon Scones Recipe: Soft, Buttery Fall Pastries

Persimmon Cinnamon scones, AKA Persinnamon Scones.

Since early October, persimmons have been on my mind. Those small, orange fruits with their leafy crowns first appeared in a coffee shop pastry case and later on a neighbor’s front-yard table. Seeing them everywhere made me want to bake with them. A barista once mispronounced “persimmons” as “persinnamons,” which sparked the idea to pair the fruit’s gentle sweetness with warm cinnamon — a perfect autumn match. A few days later I left some money on the neighbor’s table and brought home a bag of locally grown persimmons.

A neighbor set up a persimmon sale table; I couldn’t resist.

On crisp fall mornings, I love a warm scone and a hot cup of black coffee. To capture that feeling, I developed a recipe I call Persinnamon Scones. I aimed for a moodier autumn tone in both flavor and photography by emphasizing seasonal spices and deeper colors. Despite baking in an unexpectedly warm kitchen, the scones still evoke that cozy, autumnal feeling.

These Persinnamon Scones keep the comforting, tender crumb of traditional buttermilk scones but add deeper spice and a layered fall flavor from sautéed persimmons, brown sugar, cinnamon, and nutmeg. They’ve become a favorite for bringing autumn flavors into the kitchen even when the weather doesn’t cooperate. As someone who grew up where fog and drizzle are normal, I appreciate recipes that channel a darker, more seasonal mood when the California sun is a little too bright.

Moody, right? My local Hachiya persimmons weren’t ripe yet, so I used market-bought Fuyu persimmons for these scones. I plan to try the recipe with Hachiya once they ripen.

Fuyu persimmons warmed with brown sugar, cinnamon and nutmeg for a spiced fruit filling.

Peel, core, and slice persimmons into ½” chunks.

Sauté persimmon chunks with butter, brown sugar, cinnamon and nutmeg until tender and caramelized.

After sautéing, strain and reserve the persimmon juices for the glaze.

Cut cold butter into the flour until pieces are the size of small almonds.

Toss cooled persimmons with the dry mix so the fruit is evenly coated.

Slowly incorporate eggs and buttermilk into the dry ingredients.

The dough should remain scrappy and rough — that’s what creates the scones’ crumbly texture.

Cut each dough disk into six wedges.

For the glaze, sift powdered sugar and whisk in reserved persimmon juice a tablespoon at a time until you reach the right consistency.

The glaze should be smooth and slightly thick but still easy to drizzle.

Persinnamon Scones cooling before being drizzled with glaze.

Use a small spoon to delicately drizzle the glaze over the cooled scones.

Persimmon Cinnamon Scones bring classic fall flavors to the table.

Persimmon Cinnamon Scones — or Persinnamon Scones.

Recipe

Persimmon Cinnamon Scones

5 from 1 review

Author: Baking The Goods
Total Time: 1 hour 5 minutes
Yield: 6

Print Recipe

Description

These crumbly Persimmon Cinnamon Scones feature lightly sweet persimmons that develop a warm, spicy complexity when sautéed with brown sugar, cinnamon, and nutmeg.

Ingredients

persimmons – 2–3 (about 2 cups chopped, depending on size)
all purpose flour – 2 ½ cups
butter (cold and cut into ½” cubes) – ½ cup + 2 teaspoons
brown sugar – ¼ cup
sugar – ⅓ cup
nutmeg – ½ teaspoon
cinnamon – 2 ½ teaspoons
baking powder – 1 tablespoon
salt – 1 teaspoon
eggs – 2
buttermilk – ½ cup
powdered sugar – ½ cup
milk or cream – a splash (about 1 teaspoon)

Instructions

Slice persimmons into ½” chunks and set aside.
In a skillet over medium heat, melt 2 teaspoons butter. Add persimmons, brown sugar, 1 ½ teaspoons cinnamon, and nutmeg. Cook 8–10 minutes, stirring frequently, until the fruit is tender and caramelized.
Remove from heat and strain the juices into a bowl; reserve the juices for the glaze.
Chill the strained persimmons completely before adding them to the dough.
Whisk flour, sugar, baking powder, salt, and the remaining cinnamon in a large bowl.
Cut the butter into ½” cubes and work it into the dry ingredients until pieces resemble almonds. Chill if needed while the persimmons cool.
Fold the cooled persimmon chunks into the dry mixture so they are evenly coated.
Whisk eggs and buttermilk together. Add two-thirds of this mixture to the dry ingredients and gently mix until the dough just begins to come together. Add the remaining liquid and mix until the dough is scrappy and cohesive.
Scrape the bowl to incorporate any floury bits. Turn the dough onto a lightly floured surface and gather it into one (or two for smaller scones) mostly unified mound with some scrappy pieces.
Pat the dough into a 7″–8″ disk for large scones, or two 3″–5″ disks for smaller ones. The surface should remain rough and chunky.
Preheat the oven to 350°F (175°C).
Cut each disk into six wedges and arrange them on baking sheets. Chill the scones on the baking sheets for 10–15 minutes to help them hold their shape in the oven.
Bake large scones 25–30 minutes or small scones 20–25 minutes, rotating pans halfway through, until golden brown with deeper color at the edges.
Transfer scones to a cooling rack and let cool at least 10 minutes.
Make the glaze by sifting powdered sugar into a bowl, then whisking in 2–3 tablespoons reserved persimmon juice (add 1 tablespoon at a time) and a splash of milk or cream until the glaze is smooth and slightly thick but still pourable.
When scones have cooled, drizzle with the persimmon glaze and serve.

Prep Time: 30 minutes
Cook Time: 35 minutes