Cardamom Persimmon Scones With Maple-Persimmon Cream
[Vegan]

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.