This is an easy, homely way to serve Persimon® – chopped up in a simple scone recipe, then served with Persimon® conserve and clotted cream. Heaven!
Preparation time: 25 minutes
Cooking: 18 minutes for scones, 20 minutes for conserve
- 450g self-raising flour
- Pinch of salt
- 110g butter, chilled and diced
- 75g caster sugar
- 2 Spanish Persimon®, trimmed and finely chopped
- 1 large egg
- Approx. 260ml milk
- Clotted cream, to serve
- 2 Spanish persimons, trimmed and chopped
- 120g caster sugar
- Finely grated zest and juice of 1 small lemon
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat. Sift the flour and salt into a large mixing bowl and rub in the butter with your fingertips, until it looks like fine breadcrumbs.
- Stir in the sugar and chopped Persimon®. Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough – there will be some liquid left.
- Bring the mixture together and turn the dough out onto a lightly floured work surface. Flour your hands a little, then knead the dough lightly for a few moments. Wrap in cling film and chill for 10-15 minutes.
- Using a lightly floured rolling pin, roll out the dough to about 3cm thick. Use a star-shaped cutter to stamp out shapes. Avoid twisting the cutter when doing this, just press it straight through the dough. Gather any trimmings together, re-roll and cut out more scones.
- Arrange the scones quickly onto the preheated baking sheet. Brush the surface of each one with the remaining egg and milk mixture. Bake for 15-18 minutes towards the top of the oven, until well-risen and golden brown. Cool for a few moments, then transfer to a wire cooling rack.
- While the scones are baking and cooling, make the Persimon® conserve. Put the Persimon® into a saucepan with150ml water, the lemon zest, lemon juice and sugar. Heat and simmer for 15-20 minutes until soft, stirring occasionally. The liquid should almost evaporate to give a jam-like consistency. Cool, then serve on warm scones, with clotted cream.
If you don’t have a star-shaped cutter, just use a round one with a diameter of 6-7cm.
|Nutritional values||per serving||per 100g|
|of which saturates||14.2g||9.3g|
|of which sugars||25.6g||16.9g|