This is my first time having persimmons and they are lovely. Not only are they colorful but they have such a nice pleasant flavor that’s slightly sweet and subtle. It’s definitely a unique flavor that makes it hard to compare to anything I’ve tasted before. With a few persimmons sitting around I decided to google for a recipe. I saw this one from Sprouted Kitchen and decided to veganise it. They came out wonderful and so I share with you these great little scones to try for yourself. Just the right combination of flavors, this is a great fall scone. So delicious and easy to make. Each one is a bit rustic and flavorful.
Edit: (updated 10/2/2015) I saw persimmons and decided it was time to update this recipe. What a treat it was! In the old recipe I called for 1 cup all-purpose flour and 1 cup spelt flour. This time around I updated to use all spelt flour. Use your favorite flour or combos. You can view the full photo album here.
Add dry ingredients with the flour and mix in the chilled coconut oil…you can see the chilled coconut oil is in small chunks just like chilled butter would be…go coconut oil…you do good work here!
Mix in persimmons…
Add wet ingredients, mix dough into a ball, shape onto a flat floured surface and cut…
Place on baking sheet and you know the rest…
Once done you’ll have yourself tender, delicious persimmon scones. Break open and enjoy!
Next time you see those persimmons, you’ll know what to do!Print
PERSIMMON RICOTTA SCONES
- 2 cups spelt flour
- 2 heaping teaspoons aluminum free baking powder
- 1/4 cup organic pure cane sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice, cardamom or nutmeg
- pinch of mineral salt
- 6 tablespoons chilled coconut oil*
- 1 heaping cup fuyu persimmons (about two medium), finely chopped
- 3/4 cup cashew ricotta cheese (if using this recipe only use the first four ingredients)
- 1/2 cup almond milk
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a medium size bowl, mix the flour, baking powder, sugar, salt and spices, blend well. Add the oil, and using either a pastry blender or mixing spoon, mix well. Doesn’t have to be perfect. Toss in the persimmons and mix.
Add the ricotta and almond milk to the mixture and stir to form a dough. Use your hands to knead the dough into an even ball. It’s ok to have lumps and bumps, it gives a rustic look.
Transfer the dough to a well floured surface. Flour the top of dough lightly and pat into a 7 inch square, 1 inch high. Using a knife, divide the dough into 9 pieces. Place the scones on the prepared baking sheet. I like to add a sprinkle of sugar over top. Bake for about 15-18 minutes until lightly golden at the edges. Let cool a bit before transferring to a cooling rack. Store leftovers in air tight container and eat within a couple of days, but they are best eaten right away.
*I keep a jar of coconut oil in the refrigerator for making scones, biscuits, etc. Once you scoop it out it has a flaky texture which is perfect for recipes like these. The flakiness enables it to be distributed through the flour without much hassle. Try it if you haven’t, I think you’ll agree that it makes using coconut very easy in place of butters.
A note on the flours: Feel free to change-up the flour content…for example part unbleached all-purpose flour, all whole wheat pastry flour, spelt & whole wheat pastry flour, all gluten-free all-purpose flour, etc…it should turn out just as well.
This is a note taken from the source that I thought I’d share here: Sarah tells us,
“Scones are best the day they are made. However, you can make and divide the dough, arrange on a baking sheet and freeze them until firm, then transfer them to a freezer bag. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them removing the plastic wrap before putting in the oven. No need to defrost them, just add another 2-3 minutes to your baking time.”