Whole Wheat Persimmon Ricotta Scones

By • August 31, 2016 1 Comments

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Author Notes: These scones are a lesson in adaptations. They're hearty, sweater weather scones, lightly adapted from Sara Forte from Sprouted Kitchen, who adapted them from Deb Perelman's The Smitten Kitchen Cookbook. Samantha Weiss Hills


Makes 8 or 9 scones

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 cup cane sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter, chilled
  • 1 cup finely chopped Fuyu persimmons
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla
  • Honey and extra ricotta, for serving
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Mix the dry ingredients together, the flour through the spices. Add the butter with a pastry blender, and cut the butter into the flour mixture until the pieces are the size of small peas (this can also be done with your fingers, just be quick to not warm the butter, or a knife). Toss in the persimmons and break them up a bit with the pastry blender.
  3. Using a flexible spatula, add the ricotta, heavy cream, and vanilla to the butter mixture and stir them in to form a dough. Working quickly, use your hands to knead the dough gently into an even mass.
  4. Transfer the dough to a well floured surface, flour the top of dough, and pat into a 7 inch square, 1 inch high. With a large, sharp knife, divide the dough into nine scones. Transfer the scones to the prepared baking sheet with the spatula. Bake the scones for about 15-18 minutes until they are lightly golden at the edges. Cool them on the pan for a minute then transfer to a cooling rack.
  5. Serve slathered with more ricotta and some honey on the side.

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Topics: Breakfast, Baking, Snacks