Persimmon cardamom almond scone cake

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

6-8 Servings

Level:

Medium

About the Recipe

Delicious persimmon scone cake. Hearty and sweet. Perfect for brekkie or afternoon tea!

Ingredients

For my recipe, I use slightly different ingredients to Tina's. Any variation of flour and sugar works really well with this scone recipe. Definitely share your variations if you make this!


  1. 1 1 /2 cups whole wheat or all purpose flour

  2. ½ cup almond flour

  3. ¼ cup coconut sugar

  4. ½ teaspoon ground cardamom

  5. 1 tablespoon baking powder

  6. ½ teaspoon salt

  7. 3 tablespoons coconut oil, cold

  8. ¾ cup coconut milk

  9. ½ teaspoon almond extract (optional. I've also tried with vanilla extract)

  10. 1 cup persimmons, peeled and chopped (about 2)

  11. ¼ cup sliced almonds

  12. 3 tablespoons coconut sugar (Tina uses turbanido)

Preparation

Follow the recipe provided by Tina on her website. This is really easy to make and is the perfect brekkie or afternoon tea treat!