Step 1

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Step 2

Mix dry ingredients: In a medium size bowl, mix the flour, baking powder, sugar, salt and spices, blend well.

Step 3

Cut in butter: Add the butter or oil, and using either a pastry blender or back of a fork, mix well. There should be little clumps of butter or oil, it doesn’t have to be perfect.

Step 4

Mix in wet ingredients: Add the ricotta and almond milk to the mixture and stir until just mixed.

Step 5

Add persimmon: Toss in the persimmons and finish mixing.

Step 6

Shape and cut dough: Turn the dough out onto a flat surface sprinkled lightly with flour, shape into a ball and flatten into a round circle about 7 – 8 inches in width and 1 inch in height. It’s ok to have lumps and bumps, giving a rustic look. Using a knife, divide the dough into 6 – 8 pieces.

Step 7

Bake: Place the scones on the prepared baking sheet. I like to add a sprinkle of sugar over top. Bake for about 18 – 22 minutes until lightly golden at the edges. Let cool a bit before transferring to a cooling rack.

Step 8

Store: Leftovers can be stored loosely covered and eaten within a couple of days, but they are best eaten right away.