a what-the-hell attitude

This  post took two long years to write. Not two continuous years or even two years on the back burner with editing and re-editing, but two unreasonable years of wanting to start a blog and not exactly knowing where to start, or how to perfectly encompass my cooking "style" in a single luminous recipe - accompanied, of course, by a hauntingly lit photograph with striking use of bokeh. It took me about twenty years to start really cooking, so I figured I'd nip this procrastination in the bud before the bud went to seed.

Fuyu persimmon and rosemary

Fuyu persimmon and rosemary

So I find myself writing these two tiny paragraphs right this minute, and this is what I baked this morning: vegan gluten-free persimmon rosemary scones based on Dreena Burton's Squirrely "Scones" recipe. They're only very slightly sweet and nicely herby from the rosemary.


xgfx persimmon rosemary scones

makes 9

1 Fuyu persimmon

dry ingredients

  • 1 sprig fresh rosemary
  • 1 cup rolled oats
  • 1 cup barley flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup sugar
  • 1 ½ TBSP flax meal
  • ¼ tsp sea salt
  • ½ tsp cinnamon

wet ingredients

  • ¾ cup plain unsweetened non-dairy milk
  • 4 TBSP canola oil
  • 3 TBSP maple syrup
  • 1 tsp vanilla extract

Preheat the oven to 350. In a blender or food processor, chop the rolled oats until they resemble a coarse flour. Rinse, dry, and chop the rosemary. In a large bowl combine all the dry ingredients except the flax meal. In another bowl, combine the flax meal with the milk and stir to mix. Add all the wet ingredients to the dry, stir to combine, chop the persimmon into raisin sized pieces (remove seeds if there are any), mix the persimmon in and then let sit for a minute. Drop heaping tablespoons onto a parchment paper lined baking sheet and bake for 20-24 minutes. Let cool on the sheet for a minute, then transfer to a wire rack to cool.


xgfx persimmon and rosemary scone

xgfx persimmon and rosemary scone

notes

I like to use oat milk for baking if I have it, but almond, coconut or soy work just as well. I use unsweetened, but you can use whatever you like. If you don't have fresh rosemary, you can use dried, about 2 tsp. The world won't end, I promise.

Do make sure to use Fuyu persimmons here, which will give you a texture you can slice - Hachiya persimmons are the acorn shaped ones that must be ripe like jelly, almost to the point of falling apart before you can eat them. If these scones sound good to you, don't wait two years to bake them!