Whole Wheat Persimmon Ricotta Scones

Name: Whole Wheat Persimmon Ricotta Scones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, British, Scottish, European
Ingredients: 1 Tbsp aluminum free baking powder; 0 teaspoons each of cinnamon, cardamom and ground ginger; 237 milliliters finely chopped Fuyu persimmons; 79 milliliters heavy cream; 59 milliliters natural cane sugar; 1 teaspoons sea salt; 177 milliliters whole milk ricotta; 237 milliliters unbleached all purpose flour; 6 Tbsps unsalted butter, chilled; 237 milliliters whole wheat flour

Need a vegetarian morn meal? Whole Wheat Persimmon Ricotta Scones could be a super recipe to try. This recipe serves 4. One portion of this dish contains roughly 12g of protein, 26g of fat, and a total of 594 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have natural cane sugar, cinnamon, butter, and a few other ingredients on hand, you can make it. Several people really liked this Scottish dish. From preparation to the plate, this recipe takes approximately 45 minutes.