Ginger Persimmon Scone Muffins

Directions

1. 1
   Preheat oven to 350 degrees F. Butter a 12-cup muffin tin or spray with cooking spray and set aside.In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground ginger.
2. 2
   Add butter cubes and work in with a pastry blender, two knives, or your hands until butter is broken into pea sized chunks. Make a well in the center and add buttermilk, then stir in with a wooden spoon until almost incorporated.
3. 3
   Add chopped persimmon and candied ginger and fold until evenly distributed.Divide dough among muffin cups (a large cookie/cupcake scoop is the perfect size).Lightly brush tops with beaten egg and sprinkle with pearl sugar.
4. 4
   Bake for 20 to 25 minutes or until tops are evenly golden brown and a toothpick inserted in the center comes out clean.
5. 5
   Place pan on a wire rack and let cool until scones are cool enough to remove from tins.
6. 6
   Serve warm (scones will also keep in the refrigerator for a few days or even frozen; rewarm before serving).