Vegan Persimmon Cinnamon Scuffins (scone muffins)

2 cups whole wheat pastry flour (or AP flour)
1/3 cup + 1 Tbsp organic cane sugar
3 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (1 stick) vegan butter, cold and cubed (can also use cold/hardened coconut oil)
2/3 cup + 1 Tbsp vegan buttermilk (2/3 cup + 1 Tbsp almond milk mixed with 2 tsp apple cider vinegar)
1 tsp vanilla extract
2 fuyu persimmons, diced

Preheat the oven to 400 degrees F. Line 2 baking sheets with a silicone mat or parchment paper.
In a liquid measuring cup or bowl, make the vegan buttermilk by combining the almond milk and apple cider vinegar. Mix and set aside for 10 minutes.
In a large mixing bowl, add the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine. Add the cold butter cubes or coconut oil and cut it into the flour with a pastry blender or two forks until butter is broken down into small pea sized chunks or crumb-like consistency.
Add the vegan buttermilk and vanilla to the bowl. Mix with a spatula until combined. Careful not to over mix. If it seems a little too dry, you can add 1 tsp of almond milk, but be careful not to add too much! This is supposed to be thick! Fold in the diced persimmons.
Using a 1/4 cup, scoop batter onto the pan. Do not flatten because they will spread a little. Place about 8 scoops on each pan. You can refrigerate the baking sheet with the portioned out dough for 10 minutes to help with spreading. Bake for 20-22 minutes or until nice and golden brown. You want a good crust on these! Let it cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy! Best when eaten fresh/day of. They will soften a little and lose their crunchy outside texture the next day (still good though!). However, you can always warm them up in the toaster oven the next day to get that crunch again.

Servings: 18

Author: valeria.chao