Ginger Persimmon Scone Muffins

all-purpose flour

granulated sugar

baking powder

baking soda

kosher salt

ground ginger

unsalted butter, cut into cubes

buttermilk

Fuyu persimmons, peeled and cut into 1/2-inch dice (about 1 cup)

chopped candied ginger

egg, whisked with 1 tablespoon milk or water

pearl sugar, for topping (optional, you can also use any raw or coarse sugar)