Persimmon Cranberry Scones


There are several reasons that I love making scones and in no particular order here they are:

1. They are super easy to make and thrown together in under 30 minutes (usually). 

2. They are perfect with a hot cup of Joe (I like to dip my scone right into the coffee!).

3.  They are healthier than other morning treats that usually have way to much sugar…which we won’t mention (their evil cousin that is fried and has a round shape with a hole in the middle). 

4. They have a golden brown crust while staying super moist and tender in the middle (the perfect combination of textures, if you ask me). 

5. The process feels like bread making (which is uber satisfying) but is much simpler and they require very few ingredients. 

It makes me so happy to wake up and know that a freshly baked breakfast is just minutes away. You really do feel fancy while making and eating these little beauties. Really, scones are just like little muffins that are showing off. I had two different winter time fruits in my fridge, Fuyu persimmons and fresh cranberries, and I figured the scones would be the perfect vessel to use them up. I made a persimmon puree that was not difficult all to make but did take just a few extra steps (which I totally think is worth the while). If you have never eaten a persimmon you should know that they aren’t overly sweet but when eaten at the right time (they should be ripe) they are perfectly juicy and nectarous almost like an apricot. The fresh cranberries give the scones a bit of tartness, which I like, to offset the persimmons. In my opinion, the scones must be sprinkled with a bit of Turbinado sugar before baking for the added golden brown crusty sweetness. 










Persimmon Cranberry Scones
Serves 8
A delicious winter time vegan scone recipe which uses whole wheat flour, fresh persimmon puree, and tart cranberries!

Write a review


Prep Time
20 min

Cook Time
17 min

Total Time
37 min

Prep Time
20 min

Cook Time
17 min

Total Time
37 min

For the Fuyu Persimmon Puree
  1. 3 Fuyu persimmons, stems removed and sliced in half (any seeds in the middle should be removed) *See note at the bottom
  2. Clover honey, for drizzling
For the Scones
  1. 2 cups whole wheat flour
  2. 1 TBSP, aluminum-free baking powder
  3. 1/4 cup organic cane sugar
  4. 2 tsps pumpkin pie spice
  5. 1/2 tsp sea salt
  6. 1 cup fresh cranberries (or half a cup of chopped dried cranberries) See note*
  7. 1/3 cup coconut oil, chilled, in solid form
  8. 1/4 cup unsweetened vanilla almond milk
  9. 1/2 tsp pure vanilla extract
  10. 2 tsps Turbinado sugar, for sprinkling
For the Persimmon Puree
  1. 1. Preheat the broiler on high and move one oven rack to the top level. Line a small baking sheet with aluminum foil. Place the persimmon halves on the baking sheet and drizzle each one with a bit of honey. Broil the persimmons for about 6-8 minutes or until they have golden edges and bubble a little. Remove from the oven and let cool 5-10 minutes. Chop the halves into small cubes and place them in the bowl of the food processor. Puree until smooth (took me about 5 minutes). Place the bowl into the fridge and let the puree become cold.
For the Scones
  1. Preheat the oven to 425 and line a baking sheet with parchment paper (make sure to move the oven rack back to the middle level).
  2. Place the 1/3 cup of coconut oil in the fridge to chill for a bit.
  3. While the persimmon puree is cooling in the fridge, combine flour, cane sugar, baking powder, spices and salt in a large bowl and whisk it all together to combine. Set aside.
  4. Using a large sharp knife, smash the cranberries on the cutting board to open them up. They do not need to be macerated, just not whole. (This helps to let some of their juices out while they bake).
  5. Once the coconut oil feels chilled add it to the dry ingredients by using a fork to cut it into the flour. You want small little balls of coconut oil throughout the flour mixture. Add the chilled persimmon puree, milk, cranberries, and vanilla. At first it will seem that the mixture is very dry, but just keep mixing. Use your hands to mix well and shape the dough into a ball. Remove the dough from the bowl and onto some parchment paper. Flatten the ball into a round disc, about 1″ thick. Using a sharp knife cut 8 scones from the dough. Sprinkle each slice with the Turbinado sugar and separate them onto a parchment lined baking sheet. Bake for 17 minutes. Enjoy!
  1. If you do not have persimmons, or do not have the tools to make the puree, simply substitute the persimmon puree for 3/4 cup organic canned pumpkin puree.
  2. You can absolutely substitute dry cranberries for the fresh ones, but the fresh cranberries really give these scones tartness and texture.
  3. Scones are best enjoyed right out of the oven. If you have left-overs just bake them for about 2-3 minutes at 350 to revitalize them before eating.

One Response to "Persimmon Cranberry Scones"

Add Comment
  1. Michelle Joy

    20 November, 2013 at 11:52 pm

    Can’t wait to make these for my camping trip!! Going to eat these up over some Hot Coffee and beautiful sites! Thanks HH!!!! Love you!!


Submit a comment

Your email address will not be published. Required fields are marked *