Go Back

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
Cook Time 20 minutes
Additional Time 40 minutes
Total Time 1 hour 20 minutes
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.