Persimmon Multigrain Scones

Crunchy, crumbly, these wholegrain scones can become your most favorite snack. Pair them with your evening chai. Candied persimmons on the top make these ideal for your sweet cravings, sans any guilt or worry about empty calories!

I tasted my first persimmon back in 2010 during a vacation in Singapore. Persimmons are quite a common fruit there, but for me they were a delicious novelty so I went on to devour half a dozen of them, one after the other, in the sheer delight of discovering a fruit with such wonderful flavour profile! So my joy knew no bounds when I spotted persimmons outside my local grocery supermarket – albeit a bit pricey as they’re imported from South East Asian countries – I knew that I just HAD TO grab a few and bring them home.

I did wonder for some time as to what to use them in – they pair beautifully with savory as well as sweet dishes. The idea of topping scones with them was a last-minute one, but the resulting scones were so yumm we finished them within 2 days. I have used wholewheat flour and buckwheat flour to make these scones.

Although it sounds amusingly like it belongs to the wheat family, Buckwheat bears no relation whatsoever to wheat. Quite the wonder grain, buckwheat is a seed rich in nutrients like Manganese, Magnesium and Phosphorus and antioxidants like rutin and quercetin. It is a rich source of fiber and plant protein. What is more, the resistant starch in buckwheat aids in regeneration of cells lining the colon, improving its health and preventing colon cancer.

Including wholegrain flours not only increases the nutrition of the scones by several notches, but also renders a nutty texture to them that adds to the taste. I have used milk for mixing the dough as well as glazing the scones, but you can make them dairy-free, by substituting butter with oil or applesauce and using water to mix the dough.

If you’d like to try more of my baking recipes, do check out my Peach Wholewheat Shortbread Tart, Wholewheat Banana Bread or Oats Red Rice Cranberry Cookies. Do let me know how you liked them by tagging me @fit.foodie.diary or my FB page!

Persimmon Multigrain Scones


Makes 15-20 scones

Preparation Time: 40 minutes


  • 1 cup Whole-wheat flour
  • ½ cup buckwheat flour
  • ½ tsp baking soda
  • 3 tsp Arrowroot flour
  • 1 tsp nutmeg powder
  • 1 ¼ tsp freshly-ground cardamom
  • ¾ cup Palm Sugar
  • ¼ cup butter/ coconut oil (softened at room temperature)
  • ¼ cup milk (water for vegan version)


  • 2 ripe persimmons, medium
  • 1 tsp palm sugar


Pre-heat the oven at 200° C (nearly 350°F). Prepare a parchment-lined baking tray.

Sift together the flours and salt through a sieve in a bowl and add back the bran collected at the end into the mixture. Whisk together all the dry ingredients, i.e. flours, baking soda, nutmeg powder & ground cinnamon.

Rub in the softened butter or oil into the flour mix, gently working it into crumbs. Add milk or water to form a soft dough.

Flour a surface lightly and knead with soft hands. Roll the dough on the floured surface with a rolling pin to form about ½ inch thick sheet.

Using a round or square cookie cutter, cut shapes from the dough and arrange on the baking tray.

Now press the center of each scone using an icecream scoop or soup ladle, thus creating a shallow well.

For the persimmons, remove the tops and slice into halves. Holding the halves gently, slice into 3-4 parts, removing the peel with a light hand.

Place the persimmon slices onto the well created on each scone. Sprinkle some sugar on each scone to get candied fruit effect.

Transfer into the oven immediately. Bake at 200°C for about 15-20 minutes, until they’re firm and golden-brown on the outside.

Remove the tray from the oven and allow to cool on a wire rack.

Store in an airtight jar.



To soften the butter, leave it outside the fridge overnight. Alternately, microwave water in a ceramic mug for a minute, transfer the water to another container, and place the empty hot mug over the cold butter cubes.

These scones can be stored for up to a week in an airtight jar.


Energy 63 calories
Protein 2 g
Fat 3 g
Carbohydrates 13 g
Of which, Fiber 2 g

*Recipe is for 15-20 scones; all values in grams.