Whole Wheat Persimmon Ricotta Scones

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Sprouted Kitchen


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1 cup unbleached all purpose flour

1 cup whole wheat flour

1 Tbsp. aluminum free baking powder

1/4 cup natural cane sugar

1/2 tsp. sea salt

1/4 tsp. each of cinnamon, cardamom and ground ginger

6 Tbsp. unsalted butter, chilled

1 cup finely chopped Fuyu persimmons

3/4 cup whole milk ricotta

1/3 cup heavy cream

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