Persimmon Gluten Free Scones

persimmon_GlutenFreeScones

It’s that time of year again—persimmon time. Last year at this time I ate my very first persimmon. I thought it was the most delicious thing I had ever tasted. Right up there with fresh steamed artichokes. Bliss. And now they’re hear again, my lovely persimmons.

Of course I love to eat persimmons raw, so ripe that they squish with the faintest touch. I know they say you should always cook Hachiya (the kind I get), but I don’t see why. As long as they’re uber-ripe, I love to eat them raw.

However, this morning I did bake a couple of them. I put them on top of these scones. This recipe is based on Blueberry Bliss Cookies, from my friend Hallie’s new book. These gluten scones are crunchy on the outside, and crumbly when you bite into them—just like a scone should be. If you don’t like persimmons (covering my ears) another fruit would work.

persimmonscones3a

Persimmon Gluten Free Scones

vegan, grain-free

Add to bowl:
1 cup almond flour (I used Bob’s in these)
1/3 cup coconut flour
1/3 cup coconut sugar
1 tbsp psyllium husk powder
3/4 tsp baking soda

Whisk to combine.

Add:
1/2 cup coconut oil, liquified
2 tbsp water
1/8 to 1/4 tsp vanilla liquid stevia

Mix with electric mixer. (It will be flakey.)

Lightly grease your sheet or use unbleached parchment paper.

Use an ice cream sized scoop (the kind for getting large scoops of ice cream) or use your hands to make 5 scoops.

Press each ball down to flatten some. Using the back of your scoop (or a soup ladle if you don’t have the scooper) make a well for the persimmon to sit in (as seen above).

For the persimmons: Remove the tops. Your persimmons should be so soft that it comes off very easily. Slice the persimmon in half and then slice each half into two or three sections. With the flesh side up, use your finger to hold down the skin and run your knife between the skin and the flesh to remove the skin. If you see any seeds, remove them.

Fill each well with persimmon that has been skinned.

Bake at 375 degrees for about 15 minutes or until they are nicely browned.

Cool them on the sheet—they will be too soft to move just yet.

After they are cool they are ready to eat, although I like to pop them in the freezer for 15 minutes to get them a little dryer and crunchier.

Makes 5 scones.

♥, Kelly

leavesup

Comments

  1. Anonymous says

    Do you think we could use flax seed instead of psyllium seed? I just don’t want to go buy something “unusual” that I won’t be using that often. thanks for your help. These look yummy and just got a bag of persimmons from my sister. Tracy

  2. Anonymous says

    Good Idea Kelly, your Scones are looking veeery tasty!
    Scones are soooo delicious and with Persimmons…mmmmmhhh yumm yumm!
    And i love to eat the Persimmons with Lemonjuice, Ricesirup a little bit of Cinnemon, Vanilla and Pimento…
    Thanks for the inspiration.

  3. Anonymous says

    Good Idea Kelly looking veeery tasty!
    Scones are soooo delicious and with Persimmons…mmmmmhhh yumm yumm!
    And i love to eat the Persimmons with Lemonjuice, Ricesirup a little bit of Cinnemon, Vanilla and Pimento…
    Thanks for your inspiration.

  4. Anonymous says

    Good Idea Kelly looking veeery tasty!
    Scones are soooo delicious and with Persimmons…mmmmmhhh yumm yumm!
    And i love to eat the Persimmons with Lemonjuice, Ricesirup a little bit of Cinnemon, Vanilla and Pimento…
    Thanks for your inspiration.

  5. says

    I have a bag of dried persimmon slices in the pantry, could those be substituted somehow? Maybe soaking and chopping them first? Looks yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *