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 discovered 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.
Persimmon Rose Scones Recipe:
Ingredients
- 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
Rose Glaze
- 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
Instructions
Scones
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Place the oven rack in the upper third of the oven and preheat to 400 degrees.
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Line a baking sheet with parchment paper.
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In a medium-sized mixing bowl, combine oat flour, millet flour, tapioca flour, arrowroot powder, baking soda, salt, and coconut sugar.
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Whisk together well.
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Add the butter using a pastry cutter or your fingers to break up the butter into small pieces.
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Set in refrigerator until needed.
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Vigorously whisk the tablespoon of ground chia seeds to 3 tablespoons of water.
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Let sit for a couple of minutes to thicken.
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Scoop out the persimmon pulp and measure.
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Whisk the half & half into the chia egg and then the vanilla bean seeds, apple cider vinegar and persimmon pulp.
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Remove the flour from the refrigerator and gently mix the wet ingredients into the dry ingredients with your hands. It will be a slightly sticky wet dough but it will still hold together.
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Knead together until it forms a ball.
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Transfer the dough to a lightly floured surface.
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Form a disc with your hands that's about 1 inch tall and about a 6-inch circle.
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Use a large knife to cut the circle into 6 to 8 even wedges.
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Use a spatula to carefully transfer the scones onto a parchment lined a baking sheet or cut right on the parchment-lined baking sheet and carefully slide a spatula under and pull them back to create space in between each scone to let the sides cook.
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Bake for 20-25 min, lightly golden. Let cool.
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They are ultimately the best when they are fresh.
Glaze
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When the scones are almost cool you can start the glaze recipe.
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In a small double boiler or a glass bowl fit snug over a small saucepan of water.
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Melt the cacao butter over medium-low heat until it is completely melted.
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While it is melting, add the powdered sugar into a small bowl and mix in the rosewater and salt.
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Next, add in the cacao butter and mix until smooth.
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Drizzle the glaze onto each scone and top with rose petals while still soft.
Recipe Notes
Make sure your butter starts out cold, work fast and refrigerate your dough if your kitchen is hot. You can also use two baking sheets on top of one another to prevent a thicker crust on the bottoms. Keep ingredients and dough cool to keep the butter from fully incorporating into the flour.
* I adapted this recipe from Alana's Roasted Banana Teff Scones from her wonderful cookbook "Alternative Baker"
