These luscious scones incorporate many of the delights of the autumnal season, from persimmons, to the great fall crop of dates. You can replace brazil nut mash with any nut milk and the ground chia with flaxseed. Also use whatever combination of dried berries that you have on hand, including fresh pomegranate kernels. These scones are ideal for breakfast, midmorning tea, afternoon snacks or nighttime treats! For a video on how to make nut milk or to get a handy nut milk bag visit this page.
I made two versions of these scones: One had a small ripe fuyu (Asian-style, round) persimmon chopped and blended into the batter. In the other batch I used a couple of tablespoons of the Coconut- Mango- Persimmon Spread from one of my favorite online raw foods suppliers, Living Tree Community, in place of the fresh persimmon.
Their website lists this exuberant blend as being temporarily out of stock, but I’d recommend bookmarking them to grab a jar or two as soon as they restock! These would make great holiday basket additions. They combine organic mango, persimmon, pineapple and coconut with coconut oil, raw cacao, sesame, sundried raisins, Brazilian honey, agave nectar, organic carob and a dash of Royal Himalayan pink crystal salt. Just reading these ingredients makes my mouth water…
The scones can be stored in the refrigerator for up to 5 days. I reheated them gently in my toaster oven at a low setting, which made them a very comforting snack to have with tea, mid-morning. These are great afternoon snacks for kids — serve with nut milk (or dairy) or hot cocoa. Kids may prefer raisins or cranberries over the more exotic ones, like mulberries or goldenberries.
FESTIVE FALL SUPERFOOD SCONES
1 cup of brazil nuts mash (from making nut milk)
2 TB. of chia seeds, ground
1 small ripe persimmon cut into small pieces
1 TB. palm sugar
6 medjool dates pitted and soaked in ½ cup of water
1 TB. virgin coconut oil
1 tsp vanilla powder
1 ½ TB. lucuma powder
2/3 cup Goldenberries, Cranberries, Raisins, Currants, Mulberries or Goji berries or any combination of them!
You can also use fresh or dried pomegranate kernels.
Directions: Blend dates and water to make date paste and add to the brazil nut mash. Fold in the remaining ingredients, reserving some berries to dot the tops. Add extra water as needed.
Shape into desired shapes. I used a Cookie dough scooper, which made 16 of them and dotted the tops with cranberries and golden (Incan) berries.
*Dehydrate on parchment paper at 115 degrees for 3-4 hours. Serve warm spread with coconut butter, Coconut-Mango-Persimmon nut butter or slices of Kelapo baking sticks, an innovative product due out very soon that replaces butter and margarine with convenient and heart-healthy coconut oil.
*If you do not have a dehydrator, you can place these scones on parchment paper on a cookie sheet and bake at the lowest temperature in your oven for 1-2 hours or until partially dry. Store in refrigerator for up to 5 days.
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