Ginger Persimmon Scones (Gluten-Free, Vegan)

I grew up in Alaska and moved to the PNW for college, so I never knew persimmons until I moved to Southern California. These peculiar pudding-type fruits were a mystery to me – when they were ripe they were amazing, but catch them a day too early and the astringency would have you spitting them out in the trash can!

The persimmons of California are not really reproducible up north, but I was lucky enough to receive some Fuyu persimmons in my CSA. I let them sit on the counter for a couple weeks to ensure they’d be fully ripe, while exploring what to do with them. Historically, I’d have made a persimmon gorgonzola fettucine with them, but I’m pulling way back on dairy per my body’s request, so I wanted something dairy-free.

Scones? How about some scones?
The holidays are definitely a time to cozy up to a mug of tea or coffee and a hearty scone, so I did a little digging and created this recipe, inspired by a persimmon almond scone recipe I found here. By adding ginger, I feel the original recipe was given a nice, seasonal bit of spice that complemented the persimmon, rather than dominated the flavor profile.

I hope you enjoy this scone recipe as much as we have!

Ginger Persimmon Scones (Gluten-free, Dairy-free, Vegan)

  • 1 1 /2 cups gluten-free flour
  • ½ cup almond flour
  • ¼ cup sucanat or coconut sugar
  • ½ teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons coconut oil, cold
  • ¾ cup coconut milk
  • ½ teaspoon vanilla extract
  • 1 cup Fuyu persimmons, peeled and chopped (about 2)
  • ⅓ cup crystalized ginger, chopped
  • 3 tablespoons turbinado sugar (or sucanat/coconut sugar)
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl combine the gluten-free flour, almond flour, sweetener of choice, cardamom, ground ginger, baking powder, and salt and stir to combine.
  3. Cut the coconut oil into the bowl and with a pastry cutter or your fingers. Work the coconut oil into the dry ingredients until evenly distributed and the mixture resembles coarse crumbs.
  4. Add the persimmon, ginger, coconut milk, and vanilla extract and stir until just to combine, being mindful not to overwork the dough. Dust the parchment with a little flour and turn the dough out onto the baking sheet. Gently form the dough into a circle about 1-inch thick and flatten the top. Using a dough scraper or sharp knife cut the dough into eight equal triangles, separating the slices about 1-inch apart to decrease overall cooking time. Sprinkle the turbinado sugar over the top of the scones. Bake the scones for 18-20 minutes until golden brown. Remove the scones from the oven and immediately slide the parchment onto a cooling rack.

Like all scones, these are best the first day but will freeze well. If frozen, re-heat them in the microwave for 30 seconds. For even better texture thaw them overnight in the refrigerator and then reheat them in the oven at 350 for 7-8 minutes.

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