A Crafty Gourmet's Version of The Spunky Coconut' Persimmon Scones

A few weeks ago, one of my favorite bloggers, The Spunky Coconut posted an incredible recipe for Persimmon Scones. I'm a huge fan of persimmon, which is why I made a Vegan Persimmon & Cranberry Cheesecake for Thanksgiving. I'm also a fan of persimmon for all of its health benefits, specifically its ability to treat gastrointestinal inflammation and hemorrhoids. We've also been seeing a significant resolution in our daughter's "lung heat" since she's been eating more persimmons.

I decided to try making her Persimmon Scones, but since I'm avoiding almond flour right now, I decided to substitute sunflower seed flour. Also, the recipe seemed to call for a bit too much sugar for my taste so I reduced the sugar. Finally, I didn't have psyllium husk powder, so I used ground flax seeds. The scones or cookies, which ever you prefer, turned out very well, so I'm sharing the recipe with you! This recipe is vegan, grain-free, nut-free and paleo friendly.

The Spunky Coconuts Persimmon Scones 
(A Crafty Gourmet Remix)
Dry Ingredients
1 cup sunflower seed flour
1/3 cup coconut flour
1/4 cup coconut flour
1 tbsp ground flax seeds
3/4 tsp baking soda
1/2 tsp vanilla

Wet Ingredients:
1/2 cup coconut oil, melted
2 tbsp water
1/4 tsp vanilla liquid stevia

1 large ripe Hichaya or 2 ripe fuyu persimmons

Process:
1. In a bowl, mix all dry ingredients and then using a mixer add in wet ingredients. You can also use an "S" blade on your food processor to do this as well.

2. Using an ice cream scoop, scoop out dough onto a sheet of parchment or Silpat mat and press down in the middle to create a little pool for the persimmon

3. Peel the persimmon and mash with fork to create a puree

4. Using a spoon, place puree into the dents in the scones

5. Bake for 12 minutes at 375 degrees

6. Let cookies rest for 10-15 minutes. The Spunky Coconut recommends you freeze them to let them harden.

7. Enjoy!