Dark Chocolate Chunk Persimmon Scones with Olive Oil

Dark Chocolate Chunk Persimmon Scones with Olive Oil. Tender scones with pieces of tender Fuyu Persimmon, spices and dark chocolate chunk pieces.

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Starting off the new year by eating carbs and watching the Twilight Zone marathon all day long. And not changing out of pajamas. Carbs of choice are these tasty persimmon scones. I adore persimmons. One of my favorite fruits - they make winter more bearable.

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. 

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 had to take advantage.

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. 

Igredients:

• All purpose flour
• Brown Sugar
• Connamon
• Nutmeg
• Allspice
• Egg
• Vanilla
• Olive Oil
• Heavy cream
• Fuyu Persimmon
• Dark Chocolate
• Raw sugar for sprinkling on top of the scones

Make the scones

This is essentially a one bowl recipe. It all gets mixed in by hand since you don't want to over work the dough. You want it to just come together

I like to shape the persimmon scone dough into a disc over a floured surface then I chill it to set up before cutting into wedges. The chilled dough holds its shape better when baking. This goes for scones made with butter as well.

Olive oil in scones vs Butter:

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. 

What do persimmons taste like:

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. 

Chocolate and persimmon are a perfect pair:

I bought 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. I love chocolate and persimmon together and they flavors are a perfect pairing in these scones.

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.

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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

  

• 292 g All Purpose flour
• 50 g brown sugar
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• 1 teaspoon kosher salt
• 120 ml olive oil (108 g)
• 1 egg
• 1 teaspoon vanilla
• 93 ml Heavy cream (98 g)
• 3 Fuyu persimmons, peeled and diced, save a few pieces for pressing into tops of scones
• 140 g 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. 

Weighing ingredients Vs using cups:

I use my food scale and weigh out ingredients in grams because this is the most accurate way to get the best quality baked goods. Cups aren't accurate because not only are all cups not the same the sizes vary from brand to brand as well as from different countries. I have done tests with different brands of measuring cups and they all came out with different weights after I did the spoon and level as well as scoop method and then weighed in grams.

Baking is a science and science needs accuracy. Weighing is accurate and precise. Not to mention a lot easier. Another issue with cups is that I have no control over how people use measuring cups to measure dry ingredients especially flour. You could pack in way too much which would result in a sub-par baked good. Too much flour could throw everything off. Same with not enough. Not to mention also some ingredients are difficult to measure in cups such as nuts, dried fruit, chocolate etc. This is why weighing in grams is the most accurate.

I also use grams for most liquid measure since 100 grams equals 100 ml of water. Smaller amounts of items measured in teaspoons I usually leave as teaspoons, tablespoons are sometimes listed in grams as well but for the most part the different tablespoons I have used have all resulted in the same amount. Aside from cute, decorative ceramic tablespoons and teaspoons are never accurate. Those are better as decoration than for being used for baking.