Easy Guava Scones
User Reviews
5
Easy Guava Scones
Description
These Easy Guava Scones begin by mixing dry ingredients including flour, baking powder, sugar, and salt with cold, diced butter until the mixture resembles coarse crumbs. Small diced guava paste pieces are thoroughly coated with flour and folded into the dough to prevent clumping and ensure even distribution. A liquid mixture of heavy cream, vanilla extract, and eggs is gradually incorporated until just combined, forming a soft dough.
The dough is then shaped into a one-inch thick round disk on a floured surface and cut into wedges. After brushing with cream and sprinkling with sugar, they are baked at 400°F (200°C) until golden brown and cooked through. The result is a delicate crumb with sweet pockets of guava that add distinct tropical flavor and moisture.
These scones can be enjoyed fresh, but also store well. Cooling thoroughly before storage in airtight containers preserves freshness. Reheating can be done in the oven or microwave, though oven reheating better preserves texture while microwaving is quicker. The dough can be made ahead and refrigerated to bake fresh later. Additionally, scones freeze well when tightly wrapped, making them ideal for make-ahead preparations and enjoying over time.
Ingredients
- 500 g all-purpose flour 4 cups
- 14.1 oz guava paste ½-inch diced, we used Conchita Brand
- 2 tablespoons sugar , plus an additional for sprinkling
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 226 g butter ½-inch diced, unsalted, cold; 2 sticks
- 1 cup heavy cream , cold
- 2 tablespoons vanilla extract pure
- 4 large egg lightly beaten
- heavy cream , for brushing
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. Cut the guava into small ½-inch pieces and place them in a small bowl. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well.
- Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Toss in the guava pieces until evenly distributed; make sure to separate any pieces that are sticking together and ensure that all the guava pieces are fully coated with flour. In a separate bowl, whisk together the cold heavy cream, vanilla, and eggs until combined. Gradually add this mixture to the dry ingredients, folding until the dough just comes together. If the dough is too dry, add a splash or two more of cream. Dump the dough out onto a very well-floured surface.
- Flour your hands and press the dough into a 1-inch-thick round disk, adding a little flour, so the dough doesn’t stick to the working surface. Cut the disk into 12 slices. Brush the tops with the cream, sprinkle with turbinado sugar( if desired), and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
Notes
- Store cooled baked scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze scones wrapped tightly in plastic or foil for up to 3 months; thaw before reheating.
- Reheat in a 350°F oven for 5-10 minutes to restore texture, or microwave briefly for convenience.
- The dough can be prepared up to 24 hours in advance; keep it wrapped and refrigerated until baking.
- Brushing scones with cream and sprinkling sugar before baking adds a crisp, slightly sweet topping.
User Reviews
Overall Rating
5
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