Whole Wheat Persimmon Ricotta Scones

Page: www.sproutedkitchen.com/home/2012/11/8/whole-wheat-persimmon-ricotta-scones.html

| Course Type: Breads

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Recipe Review

This recipe is basically the very same as the Raspberry Ricotta Scones from Smitten Kitchen Cookbook, and I will review it in both places. I prepared my own ricotta using this recipe, and followed the Sprouted Kitchen's version suggestion to use fuyu persimmons in the place of the raspberries suggested in the SK cookbook. I also substituted skim milk for the 1/3 C heavy cream (but don't tell anyone!).

These scones came together easily and looked just beautiful. They were sweet - but not too sweet - had a lovely texture - and the combination of cinnamon, cardamom, and ginger gave an excellent subtle spice. I found that the persimmons were a bit lost in the recipe, but I will definitely repeat with other fruit. Note that this recipe was also recently put on the 101cookbooks blog using blackberries.

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