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Thursday
Nov082012

WHOLE WHEAT PERSIMMON RICOTTA SCONES

sprouted kitchen scones

"If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely."

- Roald Dahl

Loving that quote. Today I am happy about vibrant green vegetables, impromptu dancing with my babe of a husband, your emails and comments, my health, dreaming up a big trip for next year, new favorite nail polish and so many new cookbooks (I've had enough of the social networking crankiness from this election week, bring on the good thoughts!).

To read through Deb Perelman of The Smitten Kitchen's book felt sentimental for me. The photos and writing are so quintessentially Deb. When I was trapped in a cubicle, I poured over her and Heidi Swanson's work. Printing out all the recipes I wanted to try (in color, of course), put them in plastic sleeves, and in a three ring binder because those things are at your disposal working in an office. I still have the binder, originally inspired by these two ladies, and now bursting open, far from organized with everything I've ripped out from magazines in the past few years. I'll stretch that baby pretty far before I buy a new binder. I emailed Deb when I first started this site, the kind of question I am sure she gets multiple times daily. I can't remember verbatim, but it was something to the effect of, "So, I started a blog. What do I do now?" Her response was short but perfect. She poignantly suggested that I cook and write authentically. That I stay true to myself and the way I want to cook - the process should be fufilling for me first, people will follow that authenticity, and I won't be dissapointed trying to create something that is chasing popularity alone. And maybe that isn't verbatim either, but it was certainly the jist, and it has always been in the back of my head as the best advice I received when making a blog, this journal, my own. I'm sure most of you are familiar with her site. She is witty, to the point, detailed and opinionated. Those same qualities come through in all the recipe headnotes of her new cookbook. She tells you the what, why and how, making the process easy to understand and foolproof. From someone who is not a perfectionist about the cooking process, I greatly respect people like Deb who test and fiddle until they've got the texture, taste and directions just right. I won't say it's necessarily health-focused, for those who are looking for books with gluten and dairy alternatives, but a number of the recipes are adaptable for preferences and allergies. She leaves no stone unturned, some of the most well written recipes I've seen, and you can see her hard work and quest for accurate recipes so clearly in her first book. Congratulations, Deb. 

sprouted kitchen scones

WHOLE WHEAT PERSIMMON RICOTTA SCONES // Makes 8-9 scones

Recipe lightly adapted from The Smitten Kitchen Cookbook by Deb Perelman

Deb calls for raspberries in her recipe, which look beautiful and I'm sure taste even better. My pastry eater around here isn't big on raspberries, so I tried a version with the persimmons I've been getting in my CSA basket and added a hint of fall-ish spices. If you want to stick with the original, substitute raspberries for the persimmons and eliminate the spices. 

The lesson I've learned the hard way, a few times, is to not over handle the dough. It's fine if there are chunks and bumps in it, the less futzing around with the dough, the better. Deb makes a note that this dough is damp because of the ricotta, which is what makes them so tender, so keep your hands and counter well floured. Regarding do-ahead tips, "Scones are best the day they are made. However, you can make and divide the dough, arrange on a baking sheet and freeze them until firm, then tranfer them to a freezer bag. If you're prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. No need to defrost them, just add another 2-3 minutes to you baking time."

  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp. aluminum free baking powder
  • 1/4 cup natural cane sugar
  • 1/2 tsp. sea salt
  • 1/4 tsp. each of cinnamon, cardamom and ground ginger
  • 6 Tbsp. unsalted butter, chilled
  • 1 cup finely chopped Fuyu persimmons
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream

sprouted kitchen scones

Preheat the oven to 425' and line a baking sheet with parchment paper. 

Mix the dry ingredients together, the flour through the spices. Add the butter with a pastry blender, and cut the butter into the flour mixture until the pieces are the size of small peas (this can also be done with your fingers, just be quick to not warm the butter, or a knife). Toss in the persimmons and break them up a bit with the pastry blender.

Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Working quickly, use your hands to knead the dough gently into an even mass.

Transfer the dough to a well floured surface, flour the top of dough, and pat into a 7 inch square, 1 inch high. With a large, sharp knife, divide the dough into nine scones. Transfer the scones to the prepared baking sheet with the spatula. Bake the scones for about 15-18 minutes until they are lightly golden at the edges. Cool them on the pan for a minute then transfer to a cooling rack. 

sprouted kitchen scones

References (2)

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    Response: www
    WHOLE WHEAT PERSIMMON RICOTTA SCONES - SPROUTED KITCHEN - A Tastier Take on Whole Foods
  • Response
    Response: Hollister

Reader Comments (44)

The post was lovely to read beginning to end :-)

these photos are to die for. and this recipe looks beautiful.

November 8, 2012 | Unregistered Commentermackenzie

I love the use persimmons in these scones. The ones in my mum's garden are super ripe, I wonder if they would work for making this recipe!

November 8, 2012 | Unregistered CommenterMike

I've also written about her book, and I must say you've really expressed its essence very well. I made the butternut squash galette (that you must try). I bookmarked the raspberry scones but couldn't think of a good substitute for the raspberries, i love the idea of using persimmons.

November 9, 2012 | Unregistered Commentersina

I have never tried persimmons but these scones look so lovely and ricotta is always an excellent addition to anything. I really need to get my hands on the The Smitten Kitchen book but it's not out in the UK yet.

November 9, 2012 | Unregistered CommenterSophie {The Cake Hunter}

The use of persimmons is such a lovely touch, I love how this kind of recipe can be adapted for whatever is in season. This makes me so excited for Deb's cookbook.

November 9, 2012 | Unregistered CommenterKathryn

Oh I just love that first quote. What a great reminder to start the day with!

November 9, 2012 | Unregistered CommenterSimply Life

how funny, i just bought a bunch of persimmons without knowing what to do with them. i think i know now!

November 9, 2012 | Unregistered Commenterahu

Amazing quote! So fun and true as well.

I love the idea of cooking with ricotta. It's such a versatile cheese, whenever I buy some I have to decide between a number of recipes. Maybe I'll just get some more ricotta next time...

November 9, 2012 | Unregistered Commenterjaime @ sweet road

I kid you not, I just bought two new nail polish colors after getting my first-ever manicure and Blowing Raspberries is one of them. :) I adore Deb and her witty posts and exacting recipes and I adore the authenticity of your posts. Cheers to happy thoughts!

November 9, 2012 | Unregistered CommenterKathryne

I've never tried persimmons, but the scones look really wonderful.

November 9, 2012 | Unregistered CommenterJacqueline

I'd never had a persimmon before we moved to California, and I love love love them. My mom is visiting right now and I got her hooked, so we'll see if we can save enough to bake with instead of just snacking on them all. I never would have thought to swap out persimmons for berries, but I love it!

November 9, 2012 | Unregistered CommenterStacy Spensley

Love that quote.

also, LOVE the recipe with persimmons that don't just use the "pulp of a really ripe one". I love them so much that I can't keep them around until they are all gooey and pulp-y. Will definitely need to give these a try next week - a friend gave me a ton of persimmons from her tree and this will be a perfect thank you!

November 9, 2012 | Unregistered Commenterheather @ chiknpastry

these sound and look delicious! LOVE the smitten kitchen cookbook too :)

November 9, 2012 | Unregistered Commenterlittle kitchie

Impulsively, I bought several fuyu persimmons at my asian market earlier this week. When I lamented to my husband that I didn't know what I would do with them, he replied "something will come to you". Thank you for this - he was right - here you are! And now there are lovely sunbeams shining out of my face, despite the cold snowy weather . Thanks so much, yours is my new favorite blog (and cookbook).
I'll submit a review of this recipe soon - at cookbooker.

November 9, 2012 | Unregistered CommenterLeslie

These look just perfect for the cold fall weather that just hit us here in Northern California. I just tried cooking with persimmons this week for the first time (David Lebovitz's version of Beard's persimmon bread), and I've been looking for more recipes. I'm curious if the persimmon flavor comes through strongly in these. I think I'll give them a whirl tomorrow :)

November 9, 2012 | Unregistered CommenterJess

Going to try making these gluten free. Most of the time I succeed with the changes needed to do this. They may not be the same but hopefully will be good enough! Thanks for this post.

November 9, 2012 | Unregistered CommenterMartha Perry

This post just makes me happy. Thanks for reminding me to feel grateful today :)

November 9, 2012 | Unregistered CommenterJeanine

I love your list of happy thoughts. I needed the prompting to gather a few of my own this morning. And Deb! You said it all so well.

I haven't baked with Fuyu persimmons yet, and these scones look like a lovely first go at that. :) xo

November 9, 2012 | Unregistered CommenterStacy

An exotic twist on the good ol' scone. That first photo is my absolute favourite!

November 9, 2012 | Unregistered Commenterthecitygourmand

Deb's and Heidi's were the first two blogs I ever really felt connected to also! I got absolutely giddy when they put a new post up and I would pretty much hoard them, saving them to read for a time when I really needed something to relax with. I haven't made these scones yet from Deb's book but they seem absolutely lovely! As I'm sure is everything else within it's covers.

November 9, 2012 | Unregistered CommenterJoanne

These look amazing. I got my copy of the Smitten Kitchen last week and I've been reading it like a novel every night before bed. I like your adaption of these scones - I *love* scones, but haven't found a great way to make them a little better for me. I'll have to give these a go!

November 9, 2012 | Unregistered Commentersarah

these photos are amazing! i love the tone of light in them

November 10, 2012 | Unregistered CommenterJenny @ BAKE

You, my friend, shine. Love this post. Such perfect blogging (or food journaling) advice. :)

November 10, 2012 | Unregistered CommenterAshley

What perfect timing! I just received a bag of persimmons from my friend's tree and wanted to make something. Thank you :) :) I can't wait to pick up a copy of Deb's new book. Boy, all these wonderful cookbooks abounding! Love it!

November 10, 2012 | Unregistered CommenterYumi

Beautiful pictures! Lovely site. I always love coming back to see what you have cooked up. Well done!

November 10, 2012 | Unregistered CommenterOh Lardy

Your scones are beautiful, beautiful! love that shot of you working with the dough. Hugh is so talented! and you are a wonderful writer. I think you have stayed very true to yourself (and to Deb's advice) and that has and is what continues to make your writing so relatable, warm and provoking :). I am loving her cookbook right now, too!... She also inspired me to start my own food writing and blogging.

November 10, 2012 | Unregistered CommenterSophie

I love, love that quote! And I've got a couple persimmons I've been wondering what to do with, thanks for this lovely recipe!

November 11, 2012 | Unregistered CommenterJacqui

Wonderful Recipes! Great Shots ;)
Thanks for all the inspiration!
it's always a pleasure visit your blog!

November 12, 2012 | Unregistered CommenterAna Cooks

Baking is really one of the kindest things you can do to a persimmon -- its flavour comes to life!

November 12, 2012 | Unregistered CommenterValerie {all mussed up}

Beautiful photos and delicious looking scones! I was just introduced to persimmons this fall and am thinking I may have to try this!

November 12, 2012 | Unregistered CommenterShelly

Merci pour votre blog. Un refuge à la grisaille du quotidien. Je viens d'acheter le livre et le traîne partout où je vais.

Merci merci merci.

November 12, 2012 | Unregistered CommenterGabrielle

I had never made scones before and after this post, I decided it was time! Although, I did not use persimmons, I used another fruit that reminds me so much of Fall....Fresh Cranberries!! I incorporated your Fall spices and these scones came out unbelievably great!! You are always such an inspiration, so thank you for always being an encouragment <3

November 12, 2012 | Unregistered CommenterMichelle Winrich

OK, I've got all the ingredients - it's time to bake the scones! The only question is what to replace the heavy cream with? I watch my calories and this one seems to add A LOT. Any suggestions?:)

November 13, 2012 | Unregistered CommenterLana | MyHappyDessert

@Lana - I totally understand. You could try half and half, which would be a bit lighter or maybe whole milk but I wouldn't go any lighter than that for texture sake

November 14, 2012 | Registered CommenterSara

Your photos are so soft, quiet, and elegant. I love them. <3

November 14, 2012 | Unregistered CommenterVanessa Rees

How perfect - when I saw those scones in the cookbook, I was thinking I should make them again. (They're on her site too.) And I just saw persimmons in the store and didn't know what to do with them. Now I do. :)

November 19, 2012 | Unregistered CommenterBridget

Thanks for the recipe! I just made these and they turned out wonderful. I used 1cup of frozen blueberries since I didn't have any persimmons. Perfect for a rainy day!

November 20, 2012 | Unregistered CommenterKim

Deb has been such an inspiration for me as well! I'm going to have to get my hands on that book. I have two fuyu persimmons on my counter top destined for these scones :)

November 29, 2012 | Unregistered CommenterBrandon @ Kitchen Konfidence

I wanted to let you know that at Deb's book signing in Portland, OR, someone asked which cookbook is her current inspiration. The book she said is yours! Congrats :)

December 5, 2012 | Unregistered CommenterLaura

do you think i could use 100% whole wheat flour in this recipe? or perhaps sub whole-wheat pastry flour for the unbleached? any tips or suggestions greatly appreciated!

December 14, 2012 | Unregistered CommenterBibiana

@Bibiana - using 100% whole wheat will yield a much denser, tougher scone. If you wanted to use a more whole grain, I would sub white spelt flour. It acts the most similar to all purpose. The scone will still have density to it, but it sounds like that is a texture you may be used to. Report back if you try it!

December 14, 2012 | Registered CommenterSara

On the off chance that you *forget* to add the cup of whole wheat flour (as I didi) they still taste great, though resemble dessert squares more-so than scones! Actually, everyone loved them!

December 25, 2012 | Unregistered CommenterPatrick

These are delightful!!! I substituted 1-1/2 cups gluten-free flour & 1/2 cup teff flour... and completely forgot the sugar! And they still turned out amazing. WHAT A TREAT. Thank you, Sara!

January 13, 2013 | Unregistered Commenterkatie

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