Spiced Persimmon Scones

Wow, very impressive food blog

PSC_01

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.

PSC_03

Ingredients:

*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

View original post 241 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s