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recipe: gluten-free persimmon scones.

photo-1Until Garden Eats taught me about persimmons last winter, I was in the dark about these delectable fruits. Bright, orange, and perfectly sweet, these tomato look-alikes are typically found at your grocer during the winter months. Not only are they delicious, eating them brings a multitude of health benefits as they provide a high dose of antioxidants and phytonutrients. Persimmons are found to help with GI disturbances, lung infections, asthma, regulate blood pressure, protect your eyes and your brain, and even have anti-cancer properties. Enjoy some persimmons this season, and try out this amazing gluten-free, vegan-friendly, healthy scones recipe:

Ingredients you’ll need:

2-3 persimmons (in total 1 1/2 – 2 cups worth)

1/2 cup COLD butter (plus a little extra – about two teaspoons – for the persimmons. I used goat because it’s healthier and easier to digest; if you want to go vegan use coconut oil)

1/4 cup of sugar (plus a little extra – about a teaspoon – for the persimmons and sprinkling before baking)

2 1/3 cups of gluten-free flour (I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour)

1/2 teaspoon baking soda

1/2 tablespoon baking powder

3/4 cup of milk or non-dairy alternative (I used rice milk)

1/2 teaspoon of salt

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cardamom

What to do:

Preheat the oven to 400

Combine persimmons, ~2 teaspoons butter (or coconut oil), ~1 teaspoon sugar in a saucepan on medium high heat. Once butter and sugar have melted, lower heat and cook for 10 minutes (persimmons should be soft). Set aside when done.

Combine flour, baking soda, baking powder, sugar, salt, cinnamon, and cardamom. Stir together until well blended.

Slice COLD butter (or coconut oil) and add to flour mixture. Stir and break up butter until you see small chunks of butter in the mixture.

Add milk and persimmons, and gently mix. Dough should be well mixed (sometimes pockets of flour hide, so make sure you mix thoroughly). If you need to add more milk, do so slowly. Dough will be very sticky.

When dough is well mixed, get baking sheets – you will probably need two. Begin forming 1-2 inch balls of dough and placing them on the baking sheet(s), flatten slightly, and allow for a one inch space between each ball.

Sprinkle sugar on top of the scones (optional).

Bake for 25-30 minutes. You will know scones are ready when they are slightly browned.



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2 comments on “recipe: gluten-free persimmon scones.

  1. Jodi
    November 6, 2013

    Thank you so much for the recipe! I did the vegan version with unsweetened almond milk, and it was yummy!

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