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Whole Wheat Persimmon Ricotta Scones

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Whole Wheat Persimmon Ricotta Scones

Ingredients

  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp. aluminum free baking powder
  • 1/4 cup natural cane sugar
  • 1/2 tsp. sea salt
  • 1/4 tsp. each of cinnamon, cardamom and ground ginger
  • 6 tbsp. unsalted butter, chilled
  • 1 cup finely chopped fuyu persimmons
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream
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