The Simple Veganista · by Julie | The Simple Veganista
PERSIMMON RICOTTA SCONES
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 20%
CARBS 45G53% OF CAL
6G FIBER8G ADDED4G INTRINSIC27G OTHER12G TOTAL SUGAR
FAT 14G37% OF CAL
10G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender scones flavored with persimmon, spices, and ricotta, made with vegan butter. A breakfast or brunch item that's slightly sweet and aromatic.
mainamericanbaked good🍪 sheet pan🔥 oven🌀 blenderveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups flour (spelt, all-purpose, whole wheat, 1:1 GF flour blend)
- 2 heaping teaspoons aluminum free baking powder
- 1/4 cup organic pure cane sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg (or allspice or cardamom)
- pinch of mineral salt
- 6 tablespoons vegan butter or coconut oil*, chilled
- 1 heaping cup fuyu persimmons (about two medium), finely chopped
- 3/4 cup vegan ricotta (cashew ricotta cheese or tofu ricotta)
- 1/2 cup almond milk
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 20%
CARBS 45G53% OF CAL
6G FIBER8G ADDED4G INTRINSIC27G OTHER12G TOTAL SUGAR
FAT 14G37% OF CAL
10G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 118mg
- Total sugar
- 12g
- Added sugar
- 8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 235mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.