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PERSIMMON RICOTTA SCONES

head on view of four persimmons stacked on each other on a small plate.

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.

Ingredients

Scale
  • 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

Instructions

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.

Notes

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.