Ingredients

• 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 tablespoons coconut oil or vegan butter (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.

In a medium size bowl, mix the flour, baking powder, sugar, salt and spices, blend well. Add the chilled butter/oil and using either a pastry blender or by hand (which I did), break up the butter/oil into the size of small peas. Doesn't have to be perfect. Try to do this quickly so you don't heat the butter too much with the warmth of your hands. Toss in the persimmons and mix.

With a spatula in hand, add the ricotta and almond milk to the mixture and stir them to form a dough. Working quickly, use your hands to knead the dough gently into an even mass. Try not to overwork it. 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. With a large, sharp knife, divide the dough into nine scones. Place the scones on the prepared baking sheet. Bake the scones for about 15-18 minutes until they are 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 days but they are best eaten right away.

Notes: 

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 approx. 2 cups.

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.'