Whole Wheat Persimmon Ricotta Scones

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.