Ginger Persimmon Scone Muffins
I simply adore persimmons, which I believe to be entirely underutilized in cooking and baking. In fact, my all-time favorite green bean recipe (which I made again this year for Thanksgiving) utilizes persimmons in a savory manor, but they are most often found in sweet treats and bready things.
These scones, or scone muffins (scuffins? Hmm, not quite as appetizing-sounding as a cronut) give you the best of both scones and muffins: a light and crunchy top and a moist and tender bottom. Moist and tender (that’s the magic of buttermilk), and studded with sweet diced persimmons and spicy candied ginger.
I topped the scones with some pearl sugar for effect, mainly because Philip gave me some a few months back and I’ve been looking for an excuse to use it. It gives the scones a nice ‘snowflake’ effect and an added crunch as well. But you could certainly use coarse/turbinado sugar if you wanted instead, or leave it off completely.
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