The beauty of these Persimmon Rose Scones is that you can serve them for breakfast or dessert! The scones themselves are lightly sweetened with coconut sugar and they are topped with a lovely rose cacao butter glaze with a sprinkle of rose petals. They are not only delicious, they are pretty to look at as well and they just so happen to be gluten-free. Serve them with coffee or tea.
It’s almost the end of 2016. Can you believe it? I am not one to do New Year’s resolutions because I know myself better than that! Instead of a resolution, Robby and I are all about clearing out the old and unused to make room for the new. So, I am passing some of my vintage clothes along. I have been carrying them around with me ever since I was 15 years old. I didn’t have much money to spend on clothes when I was young but that all changed when I discover thrift store clothes and my closet became stuffed full of treasures. At that time I could never have enough options. I am now slowly refining my style and I am looking to thin out my wardrobe.
On Thanksgiving, I did just that. I have wanted to give my friend Alison some of my vintage clothes for some time now. I finally had the opportunity. Shortly after she arrived, we grabbed some wine and went into my room to sift through my closet. I can’t even tell you how fun it was for both of us. I could never just give my clothes to a thrift store or sell them. I wanted to find someone who would treasure them as much as I do. Each piece I handed her was received with an “OMG, are you sure? This is so gorgeous!” Yes, nothing will make me happier than to see my clothes being worn and not just wasting away in a closet. Alison is in an all girls bluegrass band named “Sugar by the Pound” and she is always so stylish, so my treasured clothes have found a wonderful new home where they will be cherished.
I enjoyed these scones with espresso and half & half but they are also wonderful with my hibiscus tea or a classic black tea.
- 1 1/2 Cup Oat Flour
- 1 Cup Millet Flour
- 3 Tablespoons Tapioca Flour
- 3 Tablespoons Arrowroot Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
- 1/2 Cup Coconut Sugar
- 1/2 Cup (about 2) Persimmons – super ripe – pulp
- 1 Chia Egg – 1 Tablespoon Chia Seeds – ground – 3 Tablespoons Water
- 6 Tablespoons Butter – unsalted – cold – cut into pieces
- 1/4 Cup Half and Half
- 1/2 Teaspoon Apple Cider Vinegar
- 1/2 Vanilla Bean – with the tip of a knife cut a slit lengthwise and scrape out the seeds
- 1/4 Cup (25 g) Cacao Butter – grated – yields 2 tablespoons liquid
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Rosewater
- Pinch Sea Salt
- Rose Petals – optional