Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups flour (spelt, all-purpose, whole wheat, 1:1 GF flour blend) 2 heaping teaspoons aluminum free baking powder 1/4 cup organic pure cane sugar 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg (or allspice or cardamom) pinch of mineral salt 6 tablespoons vegan butter or coconut oil*, chilled 1 heaping cup fuyu persimmons (about two medium), finely chopped 3/4 cup vegan ricotta (cashew ricotta cheese or tofu ricotta) 1/2 cup almond milk

Preparation

• Instructions Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Mix dry ingredients: In a medium size bowl, mix the flour, baking powder, sugar, salt and spices, blend well. Cut in butter: Add the butter or oil, and using either a pastry blender or back of a fork, mix well. There should be little clumps of butter or oil, it doesn’t have to be perfect. Mix in wet ingredients: Add the ricotta and almond milk to the mixture and stir until just mixed. Add persimmon: Toss in the persimmons and finish mixing. Shape and cut dough: Turn the dough out onto a flat surface sprinkled lightly with flour, shape into a ball and flatten into a round circle about 7 – 8 inches in width and 1 inch in height. It’s ok to have lumps and bumps, giving a rustic look. Using a knife, divide the dough into 6 – 8 pieces. Bake: Place the scones on the prepared baking sheet. I like to add a sprinkle of sugar over top. Bake for about 18 – 22 minutes until lightly golden at the edges. Let cool a bit before transferring to a cooling rack. Store: Leftovers can be stored loosely covered and eaten within a couple of days, but they are best eaten right away.