Today’s Scone of the week is Guava! Yes, yummy, sweet, gooey, tropical Guava in a Scone with Guava icing! OMG ¡Que Rico! So my family gobbles up guava everything, it’s a Latin thing that is sooooo addictive. This morning it occurred to me that I had never tried making a batch of Guava Scones. They took a little tweaking and a little science to get the sticky, gooey deliciousness into the batter. It worked and it is so worth it! Instead of telling you how scrumptious these are…the recipe is as follows:
1 brick of Guava paste (should be in most grocery stores in the Latin food section)
3 C All purpose flour
1 C Sugar (reserve 1/2 C for later)
1 Stick of butter cut in small cubes
1 t Baking powder
1/2 t Baking soda
1/4 t Himalayan Salt (any one you choose will work, I just prefer this one)
1 large egg
1/4 C Sour Cream
1 Can Guava juice
- Cut 1/4 of Guava brick off and cut into small chunks (this will be the stickiest part)
- Place 1/2 C sugar and the chopped Guava into a food processor or heavy duty blender and whirl it really good! It should break down and be a yummy looking and aromatic sand mixture. Yes, I know sand is not yummy but if it were it would be this kind everywhere!
- Add flour, baking powder, baking soda, salt.
- Add egg and sour cream.
- Dump onto floured surface and begin kneading to incorporate all the “yumminess.”Don’t over knead or the scones will be too dense.
- Roll out the dough 3/4 inch thick with a floured rolling pin.
- Cut the dough into a rectangle, saving the edges for re-rolling later.
- Cut the dough in half lengthwise then, each half into a half so that you have 4 strips.
- Cut the dough width-wise into equal squares.
- Place the scones on a cookie sheet lined with parchment.
Bake at 400* for 20 Minutes. Let cool then, frost with Guava icing. Yields: 12-14 scones.
1 C Confectioners Sugar
2 T Guava Juice
1/2″ slice of the Guava paste brick (warmed for 30 seconds in microwave)
Blend the sugar with the Guava paste. It will be very sticky. Add the Guava juice slowly to make a creamy icing.
Adjust as needed for climate.
When the Scones are cool, dip each one into the icing and set aside to harden. It doesn’t get crunchy just creamy.