Scones. Ya either love ’em or ya hate ’em. Actually, if ya hate ’em you can just leave now. They were one of my first experiments in the kitchen when I started baking years ago, though I definitely wasn’t making them vegan. They’re fairly simple to make and always seem super fancy and impressive. All about that simplicity, baby. And again with the versatility scones can be sweet or savory and allow for flavors that let’s say cookies or brownies wouldn’t be so open-minded to. I had been wanting to make a guide for persimmons along with a fun & easy recipe, and cardamom seemed to be a good flavor pairing, so these vegan persimmon cardamom scones were born!
Now a little bit on this fun + funky fruit.
So you got a produce box this week and got a bright orange fruit that looks kinda like a tomato. “What the heck is it,” you ask? You’ve gotten a bunch of persimmons! This is one of my favorite fruits that I didn’t discover until 4 or 5 years ago. And I immediately began to use them as snacks and in savory dishes. This fruit is super underrated and deserves a little bit of tender love. They grow in Southern Cali and last weekend I got to pick them right off the tree. Unfortunately my arms were already full of apples, pears, and pumpkins, so I only got to pick a few. I could fill up a wagon full of all the fall fruits that we were able to pick, so it’s best I only had my arms to carry to keep myself under control. I get a wee bit overzealous sometimes when it comes to food. Like that time I bought 10 lbs. of figs…yup. Fig jam still in my fridge and
frozen figs still in my freezer. (now gone).
I’m gonna drop a little knowledge on ya about persimmons. I’m guessing most people didn’t grow up with them, so they might seem a little weird or intimidating. Though I didn’t grow up with avocado and that certainly was never a problem!
How to pick:
Persimmons are fine to pick &/or buy firm. They ripen like any other fruit and are best when they are soft. You can speed up the process by putting them in a brown paper bag with a banana or apple. You can also place them in the freezer and let them defrost to get oversoft, like an overripe tomato if you’re looking to use them in a smoothie or puree. This is supposedly because persimmons ripen best after a frost. You can also just leave them on the counter to soften a little bit. Again, feel the softness of a tomato.
Which kind did you get? If you have a round tomato shape that is a Fuyu, but if you have a more acorn shape fruit that’s the Hachiya variety. I tend to opt for the Fuyu variety as the Hachiya tend to be a bit chalky until they are very ripe and then can be eaten on their own or used in baked goods. But they should feel a little overripe and that’s when you need to use them. I don’t usually have too much patience when it comes to my fruit ripening.
So now ya know and can go and live on the wild side and eat some persimmons.
Persimmon cardamom vegan scones
- 2 c all-purpose flour
- 1 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 tbsp softened coconut oil
- 1 c plain vegan yogurt (or any yogurt of choice)
- 1/2 c almond milk
- 1 tsp apple cider vinegar (if using vegan yogurt)
- 1 tsp vanilla extract
- 1 c ripe Fuyu persimmons chopped
- 1/2 c chopped persimmons
- 2 tbsp shredded coconut
- 3/4 c non-dairy milk
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp salt
Preheat oven to 400˚F. Line a baking sheet with parchment paper or leave bare.
Combine flour, sugar, baking soda, spices, and salt in a large mixing bowl.
With a fork or pastry cutter, cut in the coconut oil into the mix.
Whisk together the yogurt, almond milk, ac vinegar, and vanilla in a small bowl. Add the wet ingredients into the dry and stir them in with a wooden spoon until the mixture looks well combined. Careful not to over mix.
Gently fold in the chopped persimmons with the wooden spoon.
Flour a flat surface such as a cutting board or counter. Form the dough into a circle about 1-1/2 inches high. Cut into 8 wedges and separate.
Carefully transfer the wedges to the prepared baking sheet.
Bake at 400˚ for 18-20 minutes. Allow to cool slightly before serving.
Maple persimmon cream:
Blend together all ingredients in a food processor or blender. Serve with warm scones or store in fridge for up to 3 days.