Easy Wholegrain Persimmon Scones | Healthy Baking Recipes

Crunchy, crumbly, these wholegrain persimmon scones canbecome your most favorite snack. Pair them with your evening chai. Candiedpersimmons on the top make these ideal for your sweet cravings, sans any guiltor worry about empty calories!

Prep Time10 mins

Cook Time20 mins

Cooling Time15 mins

Total Time45 mins

Course: Dessert, Snack

Cuisine: American, Australian, Mediterranean

Servings: scones

Calories: 117kcal

Author: Sonia

Ingredients

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 softened at room temperature (can be substituted with coconut oil for vegan version)
¼ cup milk almond milk or water for vegan version

FOR TOPPING

2 ripe persimmons medium
1 tsp palm sugar

Instructions

Begin by pre-heating the oven at 200° C (nearly 350°F). Also, prepare a parchment-lined baking tray.
First, 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.
Now, 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. Place the dough on the floured surface with a rolling pin, or preferably just pat together to form about 1-inch or 2.5cm thick sheet.
Using a round or square cookie cutter, cut shapes from the dough. Just press and lift the cutter from the dough in straight motions and avoid the temptation to twist it. Now, arrange the rounds on the baking tray.
Now, press the center of each scone using an icecream scoop or round spoon, 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.
Devour!

Notes

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.
The bran collected from the flours while sifting is the real fiber hero! Don't forget to add it back to the recipe.
I first made this recipe when I was still tolerant towards the lactose-content in milk. Now however, I'm largely lactose-intolerant and have to resort to almond milk for this recipe. It does change the flavor a bit as the fats in dairy-based milk are now replaced with low fat content in almond milk. However, the scones were still delicious, and it's a conscious choice I will keep making for the sake of my well-being.
Avoid over-kneading the dough, as this will make the scones denser in texture. The dough should be light, soft and somewhat sticky right before you proceed to cut the same into rounds.
These scones can be stored for up to a week in an airtight jar.

Nutrition