Spiced Persimmon Scones

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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

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