Since the start of October, persimmons have made their way into my subconscious. The pretty little orange tomato lookalikes with their frilly greenery first appearing in a coffeeshop pastry case and then popped up for sale on a table in a neighbor's front yard. These seasonal beauties were calling my name and I felt compelled to incorporate them into a recipe. The barista at said coffeeshop accidentally referred to persimmons as persinnamons and that got me thinking...the subdued sweetness of persimmons and spicy kick of the cinnamon would make for a lovely Fall coupling. So a few days later when passing by the neighbor's persimmon table, I left a few bucks and brought home a bag full of the absurdly locally grown fruit.
There isn't much I find more soothing on a crisp Fall morning than a warm freshly baked scone and a steaming hot cup of black Stumptown. So, I came up with a special recipe that I like to call Persinnamon Scones. Since Fall seems to be in full swing everywhere but here, I wanted to at least evoke a moodier Autumn tone with the recipe and the images by using seasonal ingredients and dark colors. Meanwhile, I am baking in an 80° kitchen and filtering out the warm and beautiful sunlight streaming in through the windows. A little counterintuitive, I realize.
But, in honor of Autumn I challenged myself to embrace my dark side, and I am sure glad I did. These Persinnamon Scones have all of the comfort of their traditional buttermilk scone roots but bring a deep dark spice and uniquely complex Fall flavor and texture to each bite. These Persimmon Cinnamon Scones have quickly advanced as a fan favorite and have allowed me to experience the season without the frigid chill and morning drizzle. I am still getting used to the mild weather of Central California this time of year, but I am grateful for recipes that bring out the shadowy moodiness that lurks in me. Because, some days the California sun shines just a little too bright for this Pacific Northwest native.Print