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Vegan Persimmon Scones

Light and flaky Vegan Persimmon Scones made with seasonal Fuyu persimmons, warm spices, and vegan ingredients, perfect for any cozy gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour (spelt, all-purpose, whole wheat, or gluten-free)
  • 2 teaspoons aluminum-free baking powder Helps the scones rise beautifully.
  • 1/4 cup organic pure cane sugar Adds sweetness.
  • 1/4 teaspoon cinnamon Warm, inviting spice.
  • 1/4 teaspoon ground ginger Adds zesty warmth.
  • 1/4 teaspoon nutmeg (or allspice or cardamom) for holiday flavor.
  • a pinch mineral salt Enhances sweetness.
Wet Ingredients
  • 6 tablespoons vegan butter or coconut oil (chilled) Cold fat for flakiest texture.
  • 1 cup Fuyu persimmons (finely chopped, about two medium) Main ingredient.
  • 3/4 cup vegan ricotta Homemade or store-bought.
  • 1/2 cup almond milk (room temperature) Binds everything together.

Method
 

Preparation
  1. Preheat the oven to 425 degrees Fahrenheit and line your baking sheet with parchment paper.
  2. In a medium-sized bowl, mix the flour, baking powder, sugar, salt, and spices together.
  3. Cut in the chilled vegan butter or coconut oil until small clumps form.
  4. Add in the ricotta and almond milk, stirring until just combined.
  5. Gently fold in the chopped persimmons.
  6. Turn the dough out onto a lightly floured surface, shape into a ball, then flatten into a round circle about 7 to 8 inches wide and 1 inch high.
  7. Divide the dough into 6 to 8 pieces and place on the prepared baking sheet, sprinkling a little sugar over the top.
  8. Bake for 18 to 22 minutes, until lightly golden at the edges and fragrant.
  9. Let cool before transferring to a cooling rack.

Notes

For optimal results, ensure the butter is cold. Store leftovers in an airtight container at room temperature for up to 3 days. These scones can be made-ahead and refrigerated for up to 24 hours before baking.