This recipe is dairy free and contains a good amount of fibre from oats, psyllium husks and flaxseed meal. Despite the fibre-rich ingredients, the persimmon, almond meal and coconut oil keep the scones moist and tender. Psyllium husk can also be substituted for Fibergy.

Scones freeze well up to a month.  Keep them in double plastic bags in the freezer.

Persimmon contains a high amount of vitamin A, vitamin C, fibre, B-complex vitamins, and antioxidants. In 100g of persimmon there are 70 calories and 4g of fibre. The sugar content differs depending on how ripe it is. So it’s best to consume ripe persimmon in moderation.

Persimmon Scones

Makes 10-12

Ingredients

3 cups persimmon, diced
2 tsp. coconut oil
1 tsp. vanilla extract
360g all-purpose flour
120g oats, finely ground
40g flaxseed meal
40g almond meal
10g psyllium husk (or Fibergy)
1 ½ tsp. baking soda
50g coconut sugar
1 tsp. salt
150g coconut oil, in solid form
330 ml non-dairy milk
1 tbsp. vinegar
20g rolled oats, to sprinkle

Method

1. Oil a 9” pie dish. Set aside.
2. Preheat the oven to 180°C.
3. Peel and dice the persimmon.
4. Fry the persimmon in a pan with coconut oil for 5-10 minutes or until soft. Mix in the vanilla extract. Then set it aside to cool.
5. Thoroughly whisk together the flour, oats, flaxseed meal, almond meal, psyllium husk, baking soda, sugar and salt in a medium bowl.
6. Rub the coconut oil into the dry ingredients until the mixture resembles breadcrumbs.
7. Mix the milk and vinegar. Pour into the flour mixture and mix with a spatula. Add rolled oats and continue mixing. Make sure not to overmix. The end mixture should be slightly wet.
8. Put the mixture into the pie dish and cut into wedges. Bake in the preheated oven for 25-30 minutes.
9. Cool on a wire rack and then enjoy!

Written by Lismi Wong

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