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Persimmon Scones

Persimmon Scones with a Spicy Persimmon Chutney

Persimmon scones. With my panchforon-flavoured spiced persimmon chutney in tow. Just what you need on a mellow winter afternoon to go with your cuppa !!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine British

Ingredients
  

For the Persimmon Scones

  • 2 cup plain flour
  • 1 cup persimmon peeled and cut into small cubes
  • 1 egg
  • 1/2 cup milk
  • 4 tbsp cold unsalted butter cut into small cubes
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the Persmimon Chutney

  • 2 ripe persimmon peeled and cut into small cubes
  • 2 dry red chilies
  • 1.5 tsp panchforan powder
  • 2 tsp ginger juice
  • 2 tsp vegetable oil
  • sugar to taste (optional)
  • black salt to taste

For the Panchforan Powder

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp nigella or kalonji seeds
  • 1/2 tsp fenugreek seeds

Instructions
 

For the Persimmon Scones

  • Preheat the oven to 200 C.
  • Line a baking tray with parchment paper, brush with a little butter. Keep aside.
  • In a bowl whisk together the flour, sugar, baking powder and salt.
  • Add the butter, mix with the flour using your fingertips till the mixture resembles coarse crumbs.
  • Stir in the persimmon, gently mix.
  • In another bowl, whisk together the egg, milk and vanilla extract.
  • Gently add the egg-mik mixture to the flour, mix till just combined. (The scone dough should be crumbly. Do not overmix the dough, the last thing you would want are hard scones !!!)
  • Transfer the dough to a lightly floured surface, knead gently, 3-4 times.
  • Pat into a 7-7.5 inch circular disk as shown in the picture. Cut to desired shapes using a cookie cutter.
  • Transfer to the parchment-lined baking sheet.
  • Brush the tops of the scones with little milk.
  • Bake until a gorgeous golden, about 20 - 22 minutes I would reckon, or until a toothpick inserted into the center of a scone comes out clean.
  • Transfer the scones to a wire rack, allow to cool.
  • Serve with persimmon chutney or a jam of your choice.

For the Panchforan Powder

  • Dry roast all the ingredients for 3-4 minutes, grind to a fine powder.
  • Store in an air-tight container till future use.

For the Persimmon Chutney

  • Heat oil in a pan, throw in the dry red chillies, let them splutter.
  • Remove from the flame, allow the oil to cool. Carefully remove the chilies from the oil, discard the chillies.
  • Return the chilli-flavoured oil to the flame, throw in the chopped persimmons, add the ginger juice and a sprinkle of salt. If your persimmons are not too sweet, feel free to add sugar as per taste.
  • Cook over a medium flame, stirring frequently, till the water has almost dried up and the chutney has thickened to a coating consistency.
  • Adjust seasonings, finish with a sprinkle of the panchforan powder.

Notes

1. Scones are best eaten on the same day they are baked but just in case you are left with a couple of extra ones, they can be stored for 1-2 days.
2. The chutney can be stored for 2-3 days in a refrigerator.