These scones have a delightful fruity twist; persimmon! Also blended to create a decadent maple-persimmon cream, these scones are a great breakfast treat!

Cardamom Persimmon Scones With Maple-Persimmon Cream [Vegan]





Cooking Time




For the Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • tablespoons softened coconut oil

For the Wet Ingredients:

  • 1 cup plain vegan yogurt (or any yogurt of choice)
  • 1/2 cup almond milk
  • 1 teaspoon apple cider vinegar (if using vegan yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup ripe Fuyu persimmons chopped

For the Maple Cream:

  • 1/2 cup chopped persimmons
  • 2 tablespoons shredded coconut
  • 3/4 cup non-dairy milk
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt


For the Scones:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or leave bare.
  2. Combine flour, sugar, baking soda, spices, and salt in a large mixing bowl.
  3. With a fork or pastry cutter, cut in the coconut oil into the mix.
  4. Whisk together the yogurt, almond milk, apple cider vinegar, and vanilla in a small bowl. Add the wet ingredients into the dry and stir them in with a wooden spoon until the mixture looks well combined. Careful not to over mix.
  5. Gently fold in the chopped persimmons with the wooden spoon.
  6. Flour a flat surface such as a cutting board or counter. Form the dough into a circle about 1 and 1/2-inches high. Cut into 8 wedges and separate.
  7. Carefully transfer the wedges to the prepared baking sheet.
  8. Bake at 400°F for 18-20 minutes. Allow to cool slightly before serving.

For the Cream:

  1. Blend together all ingredients in a food processor or blender.
  2. Serve with warm scones or store in fridge for up to 3 days.

Nutritional Information

Per Serving: Calories: 264 | Carbs: 45g | Fat: 7g | Protein: 6g | Sodium: 46mg | Sugar: 15g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.