Whole Wheat Persimmon Ricotta Scones Recipe

Name: Whole Wheat Persimmon Ricotta Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 425u00b0F 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.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tablespoon baking powder, 1/4 cup cane sugar, and more.

Yes, Whole Wheat Persimmon Ricotta Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Persimmon Ricotta Scones

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