Whole Wheat Persimmon Ricotta Scones
Slightly modified from Sprouted Kitchen.- Ingredients:
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1 Tbsp. aluminum free baking powder
- 1/4 cup natural cane sugar
- 1/2 tsp. sea salt
- 1/4 tsp. each of cinnamon, cardamom and ground ginger
- 6 Tbsp. unsalted butter, chilled
- 1 cup finely chopped Fuyu persimmons
- 3/4 cup whole milk ricotta
- 1/3 cup heavy cream, plus more as needed to bring together the dough
Preheat the oven to 425°F and line a baking sheet with parchment paper.
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.
Using a flexible spatula, add the ricotta and heavy cream 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. If the dough is too dry to form into a ball, add more heavy cream.
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 eight scones. Transfer the scones to the prepared baking sheet with the spatula. Bake the scones for about 15-20 minutes until they are lightly golden at the edges. Cool them on the pan for a minute then transfer to a cooling rack.
These are best served warm with a bit of melted butter on top.