Vegan Ricotta Scones with persimmons bake up perfectly moist and tender! Easy to make, these simple scones are a delicious breakfast or snack that’s ready in about 30 minutes!
Inspired by a few persimmons sitting around and a quick google search, I was drawn to this recipe from Sprouted Kitchen and decided to give it a plant based twist.
This is my first time having persimmons and they are a lovely addition in these Persimmon Ricotta Scones!
Not only are they colorful, but they have such a pleasant flavor that’s slightly sweet and subtle. Persimmons unique flavor is hard to compare to anything I’ve tasted before.
They came out wonderful and so I share with you these great vegan scones to try for yourself. With just the right combination of flavors, it’s a great fall scone.
Delicious and easy to make, each scone is a bit rustic and flavorful!
Ingredients + Substitutions
In this vegan scone recipe, flour, sugar, warming spices, vegan ricotta, plant milk and persimmon is mixed into a dough, then shaped, sliced, and baked into perfectly moist and tender scones that are absolutely delicious!
Here is everything you will need, including variations (see recipe card below for measurements):
- Flour – I typically use spelt, but all-purpose, whole wheat or combo of these will work just as well. For gluten-free, use a 1to1 GF flour blend.
- Baking powder
- Pure cane sugar – sub with coconut, date, or monk fruit sweetener
- Allspice, cardamom or nutmeg – use one of these
- Salt – can be optional, but will bring out all the flavors
- Vegan butter – can also sub with coconut oil in it’s solid state
- Fuyu persimmons – or use your favorite
- Vegan ricotta – use store bought or make homemade cashew ricotta cheese or tofu ricotta, can also use plain vegan yogurt (preferably unsweetened)
- Unsweetened Almond milk – use your favorite such as oat, cashew, soy, hemp, etc.
How To Make Vegan Persimmon Ricotta Scones
Here’s a quick look at the steps with visuals to give you an idea of what to expect throughout the process of making ricotta scones. (Note – there is full printable recipe card at the bottom of this post.)
- Slice and dice the persimmons.
- Add dry ingredients together and give a good mix.
- Add in the chilled vegan butter or coconut oil and ‘cut’ it into the flour with the back of a fork or pastry blender (above left).
You can see on the right, there are small chunks which are perfectly normal.
- Add the wet ingredients to the flour mix and give a good mix.
- Stir in the persimmons.
- Turn the dough out onto a flat surface that has been lightly floured and shape into a circle about 7 – 8 inches round and 1 inch high.
- Slice the dough into 6 or 8 slices as shown above left.
- Place on a lined baking sheet and bake in a preheated oven set to 425 degrees for 18 – 22 minutes.
Once done, you’ll have yourself tender, delicious vegan persimmon scones. Crunchy on the outside, and moist and tender on the inside.
Break open and enjoy. Next time you see those persimmons, you’ll know what to do!
How To Store + Freeze Ricotta Scones
Fresh from the oven is always the best way to enjoy these ricotta scones, but here are a few options for storing. Leftover scones can easily be reheated and brought back to near perfection.
- Counter: Ricotta scones are best served fresh from the oven, but baked ricotta scones can be loosely covered and stored on the counter for 2 – 3 days.
- Refrigerator: To keep a little longer, store in the refrigerator for up to 5 – 6 days.
- Freezer: To freeze vegan ricotta scones, freeze unbaked slices on a baking sheet. Once frozen, store in freezer safe containers or freezer bags. Bake as directed adding an extra 2 – 3 minutes to the time. Unbaked scones will keep in the freezer for up to 2 months.
- Reheat: Baked scones can be reheated in the toaster oven for 3 – 5 minutes. Alternatively, warm them in a preheated oven set to 350 degrees for 5 – 10 minutes.
Adjusting For Dietary Restrictions
- Gluten-Free: Use a good 1 to 1 gluten-free flour blend. I love and recommend Bob’s Red Mill 1-1 GF flour blend.
- Soy-Free: Use cashew ricotta, and either oat, almond, or cashew milk (or your favorite soy free non-dairy milk).
- Tree Nut-Free: Use tofu ricotta, and either oat or soy milk.
More Persimmon Inspiration
If you try this ricotta scone recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
PERSIMMON RICOTTA SCONES
Delicious homemade vegan persimmon ricotta scones fresh from the oven are the best! Plus, they are so easy to make! Recipe adapted from Sprouted Kitchen.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Makes 6 – 8 scones 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: Vegan
- 2 cups flour (spelt, all-purpose, whole wheat, 1:1 GF flour blend)
- 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 nutmeg (or allspice or cardamom)
- pinch of mineral salt
- 6 tablespoons vegan butter or coconut oil*, chilled
- 1 heaping cup fuyu persimmons (about two medium), finely chopped
- 3/4 cup vegan ricotta (cashew ricotta cheese or tofu ricotta)
- 1/2 cup almond milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Mix dry ingredients: In a medium size bowl, mix the flour, baking powder, sugar, salt and spices, blend well.
Cut in butter: Add the butter or oil, and using either a pastry blender or back of a fork, mix well. There should be little clumps of butter or oil, it doesn’t have to be perfect.
Mix in wet ingredients: Add the ricotta and almond milk to the mixture and stir until just mixed.
Add persimmon: Toss in the persimmons and finish mixing.
Shape and cut dough: Turn the dough out onto a flat surface sprinkled lightly with flour, shape into a ball and flatten into a round circle about 7 – 8 inches in width and 1 inch in height. It’s ok to have lumps and bumps, giving a rustic look. Using a knife, divide the dough into 6 – 8 pieces.
Bake: Place the scones on the prepared baking sheet. I like to add a sprinkle of sugar over top. Bake for about 18 – 22 minutes until lightly golden at the edges. Let cool a bit before transferring to a cooling rack.
Store: Leftovers can be stored loosely covered and eaten within a couple of days, but they are best eaten right away.
Substitute the vegan ricotta with plain non-dairy yogurt (pref. unsweetened).
*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.”
Nutritional values are estimates only. See our full nutrition disclosure here.
Updated: Persimmon Ricotta Scones was originally published in November 2012. It has been retested and updated with new photos and helpful tips in October 2020.