Ingredients
-
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
Directions
-
Preheat the oven to 425°F and line a baking sheet with parchment paper.
-
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.
-
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.
-
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.
-
Serve slathered with more ricotta and some honey on the side.
See what other Food52ers are saying.