Spiced Persimmon Scones
In the Winter, weekend mornings are best spent baking scones — delicious smells permeate, producing warmth and comfort. This recipe is super simple and can be used with fruit of your choice and a wide array of whole grains, and milks. For this batch I chose seasonal persimmons, whole spelt, almond meal, warm spices, and a combination of ricotta and coconut milk. Persimmons are front runners as far as Winter produce goes. I experiment with different recipes that incorporate this glorious fruit — they work really well in baked goods. Love persimmons as much as I do? Check out these Persimmon Muffins.
*2 ripe persimmons, (peeled and cut into 1/2 inch cubes)
* 1 1/4 C. whole spelt flour
* 1 C. rolled oats
* 3/4 C. almond meal
* 3 TBS. blond cane sugar (plus more for sprinkling)
* 1 TSP. baking powder
* 1/2 TSP. baking soda
* 1/2 TBS. ground cinnamon
* 1 TSP. ground all-spice
* 1/2 TSP. ground cloves
* 1/2 TSP. salt
* 1 stick of cold butter (~113 g), cut into cubes
* 1/2 C. coconut milk (plus more for brushing)
* 1/4 C. ricotta
* 1/4 C. honey
* zest from 1 orange
1. Preheat oven to 400 degrees. Peel and chop persimmons into 1/2 inch pieces.
2. In a large bowl, mix together the spelt flour, oats, almond meal, sugar, baking powder, baking soda, spices, and salt.
3. Using your finger tips, rub the cold butter cubes into the dry ingredients, until large crumbs form (be careful not to over work the mixture).
4. Add the persimmon chunks, coconut milk, ricotta, honey and orange zest. Mix well with a wooden spoon.
5. Transfer dough on top a lightly-floured counter top and form into a 1 1/2 inch disk. (Lightly sprinkle flour over the top if the dough is too sticky).
6. Cut out scones, using a floured, 3 inch cookie/biscuit cutter.
7. Transfer the scones to a parchment-lined baking sheet. Brush tops with coconut milk, and sprinkle with some more cane sugar. Bake for about 20 minutes or until tops are golden brown. (Let the scones cool for 10 minutes, before serving).