Guava and Cheese Scones

These guava and cheese scones are inspired in Miami’s vibrant food culture. However if you don’t like guava, you can simply omit the topping and eat them plain or add your favorite glaze. So how about making these deliciously flaky, creamy and sweet scones for Sunday brunch?

INGREDIENTS

Yield: about 16 scones

• 500g=18oz Unbleached all purpose flour
• 34g = 3T + ½ tsp Cornstarch
• 20g = 2T Baking powder
• 3g = ½ tsp Baking soda
• 165g = 6oz Sugar
• 2g = ½ tsp Salt
• 300g = 11oz Butter (cold)
• 113g = 4oz Cream cheese
• 200g = 7oz Heavy cream
• 80g = 3oz Sour cream
• 1 tsp white or apple cider vinegar

GLAZE

• 113g = 4oz Guava paste
• 113g = 4oz Water

Combine all dry ingredients into your mixing bowl and begin to mix on low so that they all mix together very well.
In a small pitcher or container, mix the heavy cream and sour cream and set aside.
Cut the cold butter into small pieces and add to the mixing bowl. Continue mixing on low to medium low heat until the mix resembles small peas.
Then add the cream cheese cut into pieces.
Once you see that the cream cheese is incorporating add the vinegar into the heavy and sour cream mixture and add into the mixing bowl all at once.
Mix only until a rough dough forms.
Sprinkle some flour into your counter top and place the dough on top. Pat it flat with your hands without kneeding. You don’t want to kneed so that we keep flakiness intact. Wrap the dough in plastic wrap and place in the refrigerator for 30-45 minutes.

In the meantime, let’s make the glaze. Cut the guava paste into small pieces and add it together with the water in a small pot and cook on medium low heat. Use a wooden spoon or spatula to brake down any stubborn little pieces of guava that don’t want to melt. Cook until the paste has dissolved and you get the consistency of a glaze. Know that you can make big quantities of this topping and keep it in your refrigerator for a very long time. If it becomes too hard, simply add a few drops of water and reheat in your microwave 15 seconds at a time until you get the glaze consistency back.
Take the dough out of the refrigerator, sprinkle a bit of flour onto your counter and place the dough on top. Sprinkle a bit more of flour on the top and roll with a rolling pin until you get a rectangle of about 1” in thickness.
Then trace an imaginary line in the middle of the dough and fold the left side to the middle and then the right side on top of the left and middle. Turn the dough a quarter turn to the right and roll again and repeat the process. If the dough has heated too much, then wrap again and place in the refrigerator for another 30 minutes.
Preheat the oven to 385ºF

Roll again, trim any staggered or ripped edges and then divide the rectangle into two squares and then each square into 8 triangles. Those are your 16 scones. You can do this even a month in advance and keep the scones in your freezer until you are ready to bake them. If you freeze them, don’t defrost before baking, simply bake straight from the freezer into your already hot oven. You will probably need to add 1-2 minutes to the baking time.
Place your scones onto two baking sheets and brush with a bit of heavy cream or an egg wash.
Bake for 12 minutes, turn the sheet trays around and bake for another 6 minutes. The scones should be golden in color so check the color for doneness since each oven is different.
Let them cool completely on a cooling rack and then decorated with the delicious guava topping.
The scones are best the day they are baked.

Serve with some extra guava spread and butter or spreadable cream cheese. Enjoy!

Guava and Cheese Scones

INGREDIENTS

PROCEDURE

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