Roasted Persimmon Scones

For the Roasted Persimmons:
200 g (about 1 cup) diced fuyu persimmons
½ cup coconut sugar
For the Scones:
220g (1& ¾ cup) einkorn or spelt flour + up to 4 tablespoons for dusting
60g (1/2 cup) coconut sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
45g (3 tablespoons) cold ghee or coconut oil
120ml (1/2 cup) almond milk + ½ tsp white wine vinegar or lemon juice
1 tablespoon vanilla extract
Roasted persimmons
Evaporated cane sugar, for sprinkling on top (optional)
For the roasted persimmons:
Preheat the oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, combine your diced persimmon and coconut sugar using a wooden spoon or your hands. Spread the persimmons out on your baking sheet evenly, and roast 20-25 minutes — until totally soft when pricked with a fork. Remove and let cool at least 10 minutes before mixing with the scone batter.
For the Scones:
Heat the oven to 350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together your dry ingredients: flour, coconut sugar, baking powder, baking soda, and salt.
Cut in your cold ghee or coconut oil; use your hands to quickly rub the oil into the dry ingredients until you have a sandy mixture (some bits will still be pea-sized).
In a separate bowl, combine your almond milk & vinegar with your vanilla extract. Pour the liquid into the dry ingredients, and mix using a wooden spoon or spatula until just combined. Fold in your roasted persimmons. If the mix seems too wet or sticky, add a tablespoon of flour at a time to the mix until it’s no longer sticky.
Form your dough into a ball and place the ball onto your parchment paper lined baking sheet. Flatten the disc to about 1 inch thick. Cut the dough into 8 triangles — or use a cookie cutter to create shapes. Sprinkle with cane sugar. Bake for 25 minutes, or until risen & golden brown. Serve with a steaming cup of coffee or tea! Enjoy!!!

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