persimmon compote scone + whipped chamomile honey ghee

In our eyes, there is no better way to settle into Fall than in front of a cozy fire, with a good book, a cup of tea and warm scone, after a morning filled with baking and some good company.

Scone are one of my absolute favorite things in this world! Truly. And being gluten-free, it’s not always easy to find a good substitute, especially when most gluten-free baked goods are loaded with additional additives, refined flours, and sugars that I can’t bring myself to eat without feeling like I’ve cheated my principles just a bit. So of course I made it a mission of mine to recreate a scone that was just as good, if not better! With many revisions and lots of taste testing, the winner is here!

Not too sweet, just the right amount of buttery flakiness, and full of juicy and in-season persimmons, this unrefined and gluten-free variation (which can also easily be made vegan as well), is sure to be a new favorite for all seasons.

Persimmon Compote

3 cups persimmons, diced
1 cup dried persimmons, or other dried fruit, diced
1/2 cup coconut sugar
2 Tablespoons lemon juice
1 teaspoon lemon zest
Pinch of sea salt


1. Dice fresh and dried persimmons and set aside.

2. Combine the sugar, fresh and dried persimmons, lemon juice and zest, and salt in a sauce pan over medium. Stir constantly to reduce.

3. Cook for 10-20 minutes until thick and syrupy.

4. Set aside for use in scone recipe.

Persimmon Scones

2 1/2 cups almond flour
2 cups gluten-free oat flour
3 tablespoons coconut sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon lemon zest
3/4 cup raw goat milk or dairy-free milk
2 teaspoons apple cider vinegar
4 Tablespoons melted ghee or coconut oil
1 teaspoon almond extract

1 cup additional oat flour as needed


1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with ghee, oil, flour, or parchment paper.

2. In a large bowl, mix the flours, sugar, baking soda, baking powder, sea salt, and lemon zest.

3. In a separate bowl combine milk, vinegar, melted ghee and almond extract and let sit for 2 minutes.

4. Combine wet and dry ingredients to create a dough that is not too wet or too dry. Fold in compote, reserving about half of the mixture to serve with the baked scones. If needed, add a bit more flour until your can handle the dough without it sticking to your fingers. Be sure not to overwork the dough.

6. On a floured surface, pat the dough into a large circle. Don’t worry about the edges cracking. Then, slice the circle as if you were cutting a cake or pie to create equally-sized triangular pieces. Once cut, transfer the slices to the prepped baking tray and place at least two inches apart. Bake immediately.

7. Bake for 15-20 minutes or until golden brown.

8. Serve warm with additional persimmon compote, chamomile honey ghee, and a pot of tea. Cozy blanket optional.