I've been trying to take advantage of the outdoors as much as possible before it becomes frigid temps, but on Sunday I felt like I was fighting off a cold so spent most of the day indoors. In the morning I met up with my friend Lisette for coffee at Sweet Leaf in Long Island City. They make a perfect cappuccino and we split a delicious pear, goat cheese, and black pepper scone. Otherwise, I just hung around my apartment organizing and reading. I'm reading The Clasp by Sloane Crosley right now. It's great, and even better, she's a Connecticut College alum!
I was inspired by Sweet Leaf and Sprouted Kitchen to make scones myself! I love using Persimmon in the fall. They are slightly sweet with a distinct flavor and smell, but I'd never baked with them before. They are delicious in a scone and even though it's a fruit the scones weren't too sweet and came out perfectly flaky. P.S. I also have been loving Sprouted Kitchen's new cookbook, Bowl + Spoon!
Persimmon Ricotta Scones
- 2 cups unbleached all purpose flour
- 1 Tbsp. baking powder
- 1/4 cup turbinado cane sugar (also some for sprinkling)
- 1/2 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 6 Tbsp. unsalted butter, chilled
- 1 cup finely chopped Fuyu persimmons
- 3/4 cup whole milk ricotta
- 1/3 cup heavy cream
- 1/4 cup confectioner’s sugar
- 2 tsp. heavy cream (or more if needed)
Preheat the oven to 425' and line a baking sheet with parchment paper.
Mix the dry ingredients together and add the butter. Using hands, mix butter with dry ingredients until butter is pea sized.
Add the ricotta and heavy cream to the dry/butter mixture and stir everything together to form a dough. Add in Persimmons and mix. Use hands to knead the dough gently into an even ball.
Transfer the dough to a well floured surface, flour the top of dough, and pat into a flat disc about 1 inch high.
Using a sharp knife, divide the dough triangle shaped scones. Transfer the scones to the prepared baking sheet. Bake the scones for about 15-18 minutes until they are lightly golden at the edges. Cool them on the pan for a minute then transfer to a cooling rack.
When they have cooled slightly, drizzle glaze over them and enjoy!