Friday, December 19, 2008
The two persimmons that I packed in my carry-on did not come through their long trip unscathed. So, this morning I decided to turn the rather bruised and squished little fruits into scones. I just used my basic scone recipe and added whatever sounded like a yummy combination.
Two Fuyu Persimmons, peeled and diced fine
2 cups flour
1/2 cup sugar
4 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
zest of a tangerine
1/4 cup butter, diced
1 teaspoon vanilla
approx. 1/4 cup milk
Preheat oven to 400 degrees Fahrenheit.
Combine dry ingredients, rub in butter with fingers, add persimmons and vanilla.
Gently toss together with hands. Add milk and mix. I didn't measure the milk, I just added it until it was a nice scone batter consistency. So, if you need more or less then adjust accordingly.
Dump batter onto counter and pat into a round. Then cut into triangles. Bake for 15-20 min.
I discovered something while making this recipe: I don't know how to remove the zest of citrus without my microplane grater. This was a rather disturbing realization; I am so dependent on modern inventions. Could I make a recipe successfully without a modern kitchen? I tried using a mini grater but it just chewed up the skin. So, I peeled the tangerine and used a knife to cut away the pith from the zest. This was way too much work, so after zesting a quarter of the tangerine that way I just gave up. If you have a microplane grater or a zester, then add the zest of a whole tangerine; it would be delicious in this recipe.