This is my first time having persimmons...and they are so lovely. Not only are they colorful but they have such a nice flavor. I can't really explain the flavor as it is fairly unique to my taste buds but it's very pleasant, slightly sweet and subtle. I saw this recipe from Sprouted Kitchen and decided to veganise it. It came out wonderful and so I share with you to try for yourself these great little scones. Just the right combination of flavors, this is a great fall scone...
Dice up your persimmons...
Combine dry ingredients together. Add butter breaking it up gently, then add persimmons...
Mix in ricotta cheese and almond milk...
Place dough on floured surface and form a 7 inch square that's 1 inch high, cut into 9 scones...
Place on baking sheet and bake 15-18 minutes...
Let cool...
So delicious and easy to make...
Nice texture...each one is a little unique and a bit rustic...
I had a couple plain and then had one with a drizzle of pure maple syrup on top....yummy!
Being a vegan is pretty awesome once you get the hang of it. ♥
1 cup unbleached all purpose flour
1 cup whole wheat flour or spelt flour (I used ww pastry flour)
1 tablespoon aluminum free baking powder
1/4 cup organic pure cane sugar
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon all spice, cardamom or nutmeg
6 tablespoon coconut butter*, coconut oil**, or vegan butter/margarine (chilled)
1 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.
Mix the dry ingredients together, the flour through the spices. Add the chilled butter/oil and with either a pastry blender or by hand (which I did), cut the butter with a knife, or use fingers, to break up the pieces of butter to the size of small peas. Doesn't have to be perfect. Try to do this as fast as possible so you don't heat the butter too much with the warmth of you hands. Toss in the persimmons and incorporate.
Using a flexible spatula, add the ricotta and almond milk to the mixture and stir them in to form a dough. Working quickly, use your hands to knead the dough gently into an even mass. Try not to overwork it. Its 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. With a large, sharp knife, divide the dough into nine scones. Transfer the scones to the prepared baking sheet with the spatula. Bake the scones for about 15-18 minutes until they are lightly golden at the edges. Let them cool a bit before transferring to a cooling rack. Store leftovers in air tight container and eat within a couple days.
* I used coconut butter as it was all I had on hand. It isn't really suggested to use for baking but I found that it was fine in this recipe, Although it didn't melt quite like oil or butter would because it contains coconut meat but it still came out great, and wasn't too overwhelming of a flavor. You can buy it or make it. To make coconut butter...in blender/food processor, blend 1 pound shredded unsweetened coconut flakes until creamy smooth, may take 5 to 10 minutes. Store in air tight container in pantry or fridge for up to six months, maybe even longer. Makes apprx. 2 cups.
**If using coconut oil, be sure to refrigerate before adding scooped tablespoons...
A note on the flours: Feel free to change up the flour content...for example all spelt 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: '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.'
Enjoy!
This is my first time having persimmons...and they are so lovely. Not only are they colorful but they have such a nice flavor. I can't really explain the flavor as it is fairly unique to my taste buds but it's very pleasant, slightly sweet and subtle. I saw this recipe from Sprouted Kitchen and decided to veganise it. It came out wonderful and so I share with you to try for yourself these great little scones. Just the right combination of flavors, this is a great fall scone...
Dice up your persimmons...
Combine dry ingredients together. Add butter breaking it up gently, then add persimmons...
Mix in ricotta cheese and almond milk...
Place dough on floured surface and form a 7 inch square that's 1 inch high, cut into 9 scones...
Place on baking sheet and bake 15-18 minutes...
Let cool...
So delicious and easy to make...
Nice texture...each one is a little unique and a bit rustic...
I had a couple plain and then had one with a drizzle of pure maple syrup on top....yummy!
Being a vegan is pretty awesome once you get the hang of it. ♥
1 cup unbleached all purpose flour
1 cup whole wheat flour or spelt flour (I used ww pastry flour)
1 tablespoon aluminum free baking powder
1/4 cup organic pure cane sugar
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon all spice, cardamom or nutmeg
6 tablespoon coconut butter*, coconut oil**, or vegan butter/margarine (chilled)
1 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.
Mix the dry ingredients together, the flour through the spices. Add the chilled butter/oil and with either a pastry blender or by hand (which I did), cut the butter with a knife, or use fingers, to break up the pieces of butter to the size of small peas. Doesn't have to be perfect. Try to do this as fast as possible so you don't heat the butter too much with the warmth of you hands. Toss in the persimmons and incorporate.
Using a flexible spatula, add the ricotta and almond milk to the mixture and stir them in to form a dough. Working quickly, use your hands to knead the dough gently into an even mass. Try not to overwork it. Its 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. With a large, sharp knife, divide the dough into nine scones. Transfer the scones to the prepared baking sheet with the spatula. Bake the scones for about 15-18 minutes until they are lightly golden at the edges. Let them cool a bit before transferring to a cooling rack. Store leftovers in air tight container and eat within a couple days.
* I used coconut butter as it was all I had on hand. It isn't really suggested to use for baking but I found that it was fine in this recipe, Although it didn't melt quite like oil or butter would because it contains coconut meat but it still came out great, and wasn't too overwhelming of a flavor. You can buy it or make it. To make coconut butter...in blender/food processor, blend 1 pound shredded unsweetened coconut flakes until creamy smooth, may take 5 to 10 minutes. Store in air tight container in pantry or fridge for up to six months, maybe even longer. Makes apprx. 2 cups.
**If using coconut oil, be sure to refrigerate before adding scooped tablespoons...
A note on the flours: Feel free to change up the flour content...for example all spelt 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: '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.'
Enjoy!
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