Skin and chop up 2 persimmons and then almost puree them in a mini food processor. (I forgot I should have cubed them instead.)
Persimmon puree with 1/2 tsp of pumpkin spice.
In the mixing bowl, mix 2 cups all-purpose flour, 1/4 cup white sugar, 2 tsps baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt and 1/4 cup chilled butter.
Dump in the persimmon puree.
And mix! Add in the 1/4 cup milk and mix some more. Mine turned out pretty sticky.
Knead dough on generously floured surface until no longer sticky.
Separate into 12 pieces and then bake in preheated oven of 425°F for 15 minutes or nicely browned.
It was so good and soft and airy and chewy and just a great texture overall. For me, the flavor was lacking. Again. Le sigh. Must. CUBE. fruit... next time.
(Side note: once refrigerated, the soft orange color turns brown :(...)
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