Line a baking sheet with a baking mat and set aside. Preheat oven to 375.
In bowl of stand mixer fitted with a paddle attachment combine flour, sugar, salt, and baking powder. Add butter and beat on speed 2 until it resembles coarse crumbs.
Add heavy cream, ginger, lemon flavoring and almond flavoring and continue to beat. Once mostly incorporated, add persimmons and mix for another 10 seconds to evenly distribute them.
Turn dough out on a floured surface and knead for a minute until no longer sticky. Pat dough down into a round that is about 1 inch thick. Cut into 8 equal slices. Transfer scones to baking mat and refrigerate for 30 minutes.
Brush scones with water and sprinkle with granulated sugar. Transfer scones to oven and bake for 20 minutes, until golden and crisp. Allow scones to cool on pan for 5 minutes, then transfer to wire rack to cool completely before storing.