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Persimmon Rose Scones Recipe:

6 - 8 servings

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

  1. Place the oven rack in the upper third of the oven and preheat to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium-sized mixing bowl, combine oat flour, millet flour, tapioca flour, arrowroot powder, baking soda, salt, and coconut sugar.
  4. Whisk together well.
  5. Add the butter using a pastry cutter or your fingers to break up the butter into small pieces.
  6. Set in refrigerator until needed.
  7. Vigorously whisk the tablespoon of ground chia seeds to 3 tablespoons of water.
  8. Let sit for a couple of minutes to thicken.
  9. Scoop out the persimmon pulp and measure.
  10. Whisk the half & half into the chia egg and then the vanilla bean seeds, apple cider vinegar and persimmon pulp.
  11. 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.
  12. Knead together until it forms a ball.
  13. Transfer the dough to a lightly floured surface.
  14. Form a disc with your hands that's about 1 inch tall and about a 6-inch circle.
  15. Use a large knife to cut the circle into 6 to 8 even wedges.
  16. 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.
  17. Bake for 20-25 min, lightly golden. Let cool.
  18. They are ultimately the best when they are fresh.

Glaze

  1. When the scones are almost cool you can start the glaze recipe.
  2. In a small double boiler or a glass bowl fit snug over a small saucepan of water.
  3. Melt the cacao butter over medium-low heat until it is completely melted.
  4. While it is melting, add the powdered sugar into a small bowl and mix in the rosewater and salt.
  5. Next, add in the cacao butter and mix until smooth.
  6. 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"