I can't enough of the crispy texture of these scones. These just use the juice from the persimmons.
I am in the middle of thinking up various recipes that use persimmons. I like Nutritionist's recipes and tried them out, and was able to make them which the crispness intact.
The way this gathers up in Step 4 will depend on the status of the persimmons. If it's too dry to gather up with a rubber spatula, then please add in milk a bit at a time.
Enjoy Japanese food around the world.