• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact me!
    • Privacy Policy
  • Recipes
  • Subscribe
  • Food Photography and Styling
  • Travel
    • Hawaii
    • Las Vegas

Pineapple and Coconut logo

menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dark Chocolate Chunk Persimmon Scones with Olive Oil

    January 1, 2021 Baking

    Dark Chocolate Chunk Persimmon Scones with Olive Oil

    Jump to Recipe Print Recipe

    Dark Chocolate Chunk Persimmon Scones with Olive Oil.

    Starting off the new year by eating carbs and watching the Twilight Zone marathon all day long. And not changing out of pajamas.

    These persimmon scones can be made in just over an hour. Perfect baking project for a lazy day spent on the sofa watching tv or movies. 

    I used to not like scones. I think because I had never had a good scone. They were always very dry. Then I had some from a bougie bakery and my mind completely changed.

    Amazing how we can make up our minds about something after only trying once or having a bad experience then not wanting to try again to see if maybe that was just a fluke. I am glad I gave scones a second chance. 

    Since that time I have made scones a few times at home. I have had the idea for these persimmon scones rolling around in my head for a few years. Persimmon season comes and goes in a flash and

    I usually eat a few pounds of persimmons either like an apple or sliced into salads. I will also slice some over oatmeal. I prefer Fuyu persimmons to Hachiya. Especially in baked goods. 

    I love using olive oil in baked goods in place of butter and I know that scones get their flaky goodness from butter but I wanted to take a risk and use olive oil instead. And I am glad I did. These still have the same amazing texture typical of scones and the olive oil makes for a moist but still flaky scone. 

    Persimmons sometimes have a subtle cinnamon flavor to them so I enhanced that flavor with the addition of cinnamon in the dough as well as some nutmeg and cardamom. These all really complement each other nicely. 

    Of course chocolate chunks need to be added.  I had gotten a chocolate chunk scone from a bakery in San Diego a few years ago that was so good that I based these scones off of those. A few recipe tests later and I came up with this recipe. 

    Tips for Persimmon Scone success:

    • Use ripe but still firm Fuyu persimmons. You don't want Hachiya persimmons for this recipe. Those are the more heart shaped ones that need to be squishy when ripe. They won't work for these scones
    • This dough is made very quickly, don't even need a mixer for them. A whisk, spatula or spoon works as well as your hands. A one bowl recipe
    • Freezing is your friend for making sure these keep their shape. Once you have the dough mixed with the persimmon and chocolate chunks added in, you shape the dough into a 7 to 8 inch disc on a parchment lined baking sheet and freeze for 20 or so minutes. This makes it easier to cut into wedges
    • Once you cut the dough into wedges you freeze again while your oven preheats
    • These get an egg wash then a generous sprinkling of turbinado, or raw, sugar. 
    • Baked for 20 minutes at 400 deg F until set and turning golden. Cool then serve. Thats it!

    Dark Chocolate Chunk Persimmon Scones with Olive Oil

    Shanna
    Persimmon Scones made with olive oil and dark chocolate chunks.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Additional Time 40 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Servings 8 big scones

    Ingredients
      

    • 2 ¼ cup flour 10.25 oz
    • ¼ cup brown sugar 2 oz
    • 2 ½ teaspoon baking powder
    • 1 ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cardamom
    • 1 teaspoon kosher salt
    • ½ cup olive oil 4 oz/120 ml
    • 1 egg
    • 1 teaspoon vanilla
    • ⅓ cup plus 1 tablespoon heavy cream
    • 3 persimmons diced ( Just over 2 cups save 2 cups for the scones, and extra can be pressed into tops before baking
    • 1 cup chocolate chunks plus a few extra for pressing into top of scones before baking

    Egg wash:

    • 1 Egg
    • 1 tablespoon heavy cream
    • 1 tablespoon water

    Topping:

    • ¼ cup turbinado raw/Coarse sugar

    Instructions
     

    • Heat oven to 400 Deg. Set out a baking sheet with parchment paper. 
    • Mix flour, brown sugar, baking powder, cinnamon, nutmeg, cardamom and salt in a large bowl
    • In a separate bowl mix oil, egg, vanilla and cream. Add this to flour mix and mix until starting to combine. Add in the chopped persimmon and chocolate chunks. Mix until it comes together. You might have to use your hands for this. 
    • Scoop out dough onto a piece of parchment paper that has been lightly floured. Pat dough to a 7-8 inch round thick disc.  Transfer on the paper to a baking sheet and freeze for 20 minutes. 
    • Cut disc into 8 wedges and place the wedges a few inches apart on the parchment lined baking sheet. Press a few persimmon pieces and dark chocolate chunks into the tops of the scones. Chill for another 20 minutes.
    •  Chilling or freezing the dough between shaping into a disc then again after cutting into wedges makes it easier to handle them before being baked and helps keep their shape when baking. 
    • Make egg wash by whisking together the egg, cream and water then brush tops of the scones with it. Generously sprinkle scones with coarse sugar.
    • Bake scones for 20 minutes or until set and starting to turn golden. Transfer to a cooling rack to cool slightly then serve. Best eaten same day as baked. Can be frozen and reheated slightly after thawing if eating at a later date. 

     

     

    More Recipes

    • Hot Honey Glazed Salmon Recipe
    • Wild Alaskan Smoked Salmon Spread Recipe
    • Belgian Liège Waffles with Cherry Sauce
    • Grilled Peach Pizza with Prosciutto and Arugula

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Shanna. I am a self taught baker, cook and mixologist and photographer. I love making healthy meals, sweet treats and fun cocktails. Lots of my recipes are influenced by my travels to Hawaii over the years. Hope you enjoy my recipes!

    Read more →

    Recent recipes

    • pina colada ice cream sandwiches
      Piña Colada Ice Cream Sandwiches
    • Corn and Salmon Chowder with Sweet Potatoes
    • Creamy Zucchini and Corn Pasta with Grilled Chicken
    • Sour Cream Plum Pound Cake Recipe

    Hi, I'm Shanna. I am a self taught baker, cook and mixologist and photographer. I love making healthy meals, sweet treats and fun cocktails. Lots of my recipes are influenced by my travels to Hawaii over the years. Hope you enjoy my recipes!

    Read more →

    Recent recipes

    • Smashed Cucumber Salad with Garlic Ginger Oil
    • Ginger Linzer Cookies with Grapefruit Curd
    • Cut pineapple scone wedges on brown parchment bowl of glaze spoon yellow plumerias
      Pineapple Scones
    • passionfruit cocktail with passionfruit half silver and gold confettis yellow plumerias
      Hawaiian New Year’s Cocktail ( Sweet and Sour Passionfruit Rum Fizz)

    Footer

    ↑ back to top

    About

    Privacy Policy

    About

    Recipe Index

    Food Photography

    Travel

    Subscribe

    Subscribe to get latest recipe emails, recipe roundups and more!

    Sign up here

    Contact

    Contact

    Pinterest

    Instagram

    Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Pineapple and Coconut LLC