#FabulousFallBounty: Ginger Persimmon Scone Muffins


What? A Saturday post? Yeah, I know, it's rather unusual of me, but I'm participating in a blogging event called #FabulousFallBounty and the event starts today!

Camilla of Culinary Adventures with Camilla has organized this event for 12 bloggers to showcase the fabulous flavors of fall. Of course, this wouldn't be possible without our event sponsors and their generous gifts: Silpat provided a handy silicone mat; Le Creuset sent a lovely serving platter; and Melissa's Produce provided the bloggers with a beautiful box of goodies.

While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, we're focusing on fall recipes using pears and pomegranates, roasted chestnuts and steamed beets, garlic and shallots, a variety of squash, fingerling potatoes, fennel, celery root and more.

Scroll down past the recipe to see who the other bloggers are participating in this event and check out their blogs to see what they made!

Disclaimer: I received complimentary products from the above mentioned sponsors in exchange for participating in this event. 

Do you live somewhere where persimmons are found? I don't! I've heard of persimmons before but I had no idea there were different varieties of them or what you used them for. I wasn't even sure what they tasted like. And then three orange tomato-like fruits appeared at my door. Tom was already baffled enough that an enormous box of produce arrived that he didn't even bat an eye as I began to inspect the persimmons, picking them up, sniffing them and then poking them, but I'm sure it looked rather amusing.

Having an obsession with ginger lately, when I found this recipe I knew it was perfect to make.

Ginger Persimmon Scone Muffins
Source: Love and Olive Oil
Servings: 14 muffins
Printer Friendly

    • 2 cups all-purpose flour
    • ⅓ cup sugar
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp ground ginger
    • 1 stick unsalted butter, cut into cubes
    • 1 cup buttermilk
    • 2 Fuyu persimmons, peeled and cut into ½ inch dice
    • ⅓ cup candied ginger, chopped
    • 2 tbsp sugar in the raw (or sanding sugar)

1. Preheat the oven to 350 degrees. Line two muffin pans with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and ground ginger. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
3. Make a well in the center and add in the buttermilk, folding in with a wooden spoon until almost fully combined.
4. Add in the persimmon pieces and ginger and stir until fully combined.
5. Fill each muffin cup with ¾ of the batter.
6. Sprinkle sugar in the raw or sanding sugar on top.
7. Bake for 20-25 minutes or until golden brown. Transfer to a wire rack to cool enough to touch. Serve warm. 

These are incredible! I figured a scone-muffin would be kind of dense, but they really weren't. The ginger and persimmon pair really nicely together and everything just comes together in a really light and tasty muffin. I rarely ever eat the things I make and tend to just take everything in to my co-workers, but I couldn't stop myself from snagging three of these before they made their way in. 

I always write the name of what I've made on a sticky note and attached it to the container its in. I hesitated to do this because I knew they'd either choose not to eat them or ask me what a persimmon is. Luckily, they decided to be a decently adventurous bunch and try them out!

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