Wholewheat Persimmons & Ginger Scone Recipe

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Come fall, the market is filled with these lovely orange beauties. And no, they are not tomatoes. Chances are you must have seen the Fuyu persimmons. When ready to be devoured, these yummies are sweet and delicious. So I thought why not make some plain scones fall-perfect with chunks of persimmon and a hint of ginger.



These have been made using healthy substitutes.

2 cups whole wheat flour
1 cup almond flour
1 Tbsp ground ginger
1 cup coconut oil ( in a solid state, can be substituted with nut butter)
1 cup peeled chopped persimmons (star of the dish)
1/4 cup coconut milk
1/2 chopped figs or raisins (or both. This is to add sweetness to the scones)
1 tsp baking powder
1 tsp salt
a handful of sunflower seeds/almonds/nut of your liking
Almond or essence of your choice (optional)

Line your tray with baking paper and dust it with flour while the oven is left to preheat at 250 degrees (fan forced). I used all my ingredients at room temperature (mind you - room temp is 16 degrees at the moment)

Let's get making
- Mix the wholewheat and almond flour together with some salt. Add in the solidified coconut oil and work the two together to make a crumb-like mixture. There should not be any lumps.

- Add the powdered ginger, persimmon chunks, coconut milk, figs baking soda & essence. Gently fold these in with the crumb to form a workable dough.

DO NOT KNEAD.



The less pressure, the flakier the scone. The persimmons should not be mashed, but gently folded into the dough.

- Transfer the dough onto the baking tray and using a sharp knife cut it into thick pizza slices. If the dough is sticky, pop it into the fridge for 30 mins and then slice.

- Sprinkle the seeds on top of the scones. Bake these scones for 20 minutes till the top goes slightly brown. Allow it to rest in the oven for another 20 minutes before pulling it out.

These scones are slightly denser as compared to the plain flour buttermilk ones. However, they are way healthier and they are guilty free indulgence.

These savoury scones go well with clotted cream or quince paste.
You can thank me later for this fab creation.



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