The procedure:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Combine the vanilla and the beaten egg in a small bowl and set aside.

Combine the flour, sugar and salt in a large bowl. Whisk so that all the dry ingredients are thoroughly combined.

Using your fingertips or a pastry cutter, work the cold butter into the dry mixture until you get pea-sized crumbs of flour-coated butter. You don’t want to overwork the dough as this will contribute to tough, flat scones. Optionally, if you have a food processor, you can cut the butter in by pulsing the mixture a few times, one second each time.

Pour the cream and egg into the dry mixture all at once, and using a spatula, give it a few quick folds until the dough is evenly moistened and there aren’t any visible puddles of cream or egg. Add the mulberries and fold them in gently.

Pour your dough out onto your baking sheet and pat it gently into a circle that is 3/4″ in height. Using a sharp knife or bench scraper, score the dough into 8 pieces. Separate them slightly if you wish.

Mix the honey with a splash of warm water and mix to combine. Using a pastry brush, brush the tops of the scones and sprinkle with the raw sugar.

Place the baking sheet in the oven and bake for 18 – 22 minutes, or until the tops and bottoms of the scones are a nice golden brown.

Enjoy them hot from the oven with some clotted cream or jam. As with all scones and biscuity things, these are best the day are made. However, you can freeze the unbaked scones and just bake one whenever the craving hits; just pop the frozen scone directly into a preheated oven and bake for 5 – 8 minutes longer.

The procedure:
Make the streusel: In a medium bowl, whisk together the almond meal, all-purpose flour, granulated sugar and salt. Cut the butter into the dry mixture (or use your hands to rub the butter in) until the dough looks crumbly and sticks together when you compress a bit between your fingers. Try not to overwork the dough as the heat from your hands will melt the butter. Just aim for a crumb consistency. Place in the the refrigerator until ready for use.

Make the cake:
Preheat oven to 350F with a rack in the center rack. Line a tube pan or bundt pan with parchment paper and coat with oil or butter, then dust with flour. Set aside while you prepare the cake batter.

If you haven’t already, take your 6 tablespoons of butter and melt it over low heat (do not let the butter brown or boil, we just want to get it to a liquid state).

Special instructions if you’re using raw honey: Add the raw honey to the liquid butter, allowing it to become liquid from the butter’s residual heat. Yes, I know this renders it “unraw”, but we’re baking a cake here, for goodness sake!

Set aside the butter mixture to cool while you work on the rest of the cake.

In a large bowl, sift together the all-purpose flour, salt, baking soda, and granulated sugar.

In a medium bowl, mix together the 2 eggs, persimmon puree, oil, vanilla and almond extracts, and honey (if you haven’t already added it to the butter mixture). While stirring the liquid ingredients, slowly pour in the butter, incorporating it well.

Make a well in the center of the dry mixture and pour in the liquid mixture. Stir with a spatula until there are no visible lumps of flour. Add the chopped walnuts and raisins, and stir a couple of more times to evenly distribute them.

Pour the batter into the cake pan and smooth it out, trying to get an even distribution. The batter is a relatively thick one, due to the viscosity of the persimmon puree and honey. Take the streusel mixture and scatter it over the top of the batter. Place the cake into the oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack, then slice and enjoy! If there are leftovers, wrap them well in plastic wrap to prevent the cake from drying out. If the cake is well-wrapped, it will keep at room temperature for 2-3 days. Past that, I’d keep it in the refrigerator or freezer for future snackage.

The procedure:

Preheat the oven to 375F. Prepare your loaf pan either by oiling/buttering it or lining with parchment paper. Set aside.

In a large bowl, mix all ingredients except for the beer until well combined. Pour in the beer and mix, trying not to overmix (similar to when you are making muffins, you don’t want to develop too much gluten which could result in tough bread). Mix until just combined. The batter will be thick.

Pour into the prepared loaf pan and if using the glaze, brush the top of the bread with the glaze and place in the oven. Bake for approximately 45 minutes, or until a toothpick inserted into the center of the bread comes out clean. The crust will be golden brown. If you feel like the crust is browning too quickly, you can place a piece of tin foil over the top as a tent.

Remove from the oven and let cool for 10 minutes before turning out on a rack to cool completely. Slice and enjoy!

This recipe is super versatile as well; you could add any number of herbs (I used dill in my case), cheeses, nuts or dried fruits. Get creative!

Preheated oven to 400 degrees F. 1/4 cup almond milk and 1 teaspoon white vinegar mixed to make “buttermilk” and set it aside for 5 minutes. Whisked 60 g coarse-ground whole wheat flour and 30 g whole wheat pastry flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/4 teaspoon cream of tartar, 1 teaspoon raw sugar and a pinch of caraway seeds. Made a well in the center of the dry mixture and poured in all buttermilk at once, mixed quickly with a fork until it just came together, then mounded it in a mini 6.5″ cast iron skillet, scored it into quarters with a serrated knife, into the oven for 25 minutes (tapped on the bottom to make sure it was done).