Ah. Guava. I wish I could grow a guava tree here. Oh well…
Today I made guava cream cheese scones, because I still had this half-pound block of guava paste that I transported from the old kitchen, and the expiration date was close. I don’t even remember what we made with the first half-pound of it! Was glad to use it up, though.
Guava paste comes wrapped in plastic or canned and it is very dense and rubbery, and has a fairly long shelf life. It is almost nothing like the fresh fruit. The color is sort of a muted brick or mauve-ish color. It reminds me of the 2015 color of the year, actually. Every year, Pantone announces a color for the year that is showcased and promoted. It’s an influential company for fashion and design. I find the whole thing intriguing, actually. I’m not a fashionista in my real life, and you’d shake your head if you saw my wardrobe, but I do like looking at fashion and design. I just don’t apply it to my clothes.
So if you want to use a trendy color for your food blog and food dishes, choose guava paste, because it looks just like Marsala. Ha!
If you bake with it, and intend to use it like I did without transforming it first into a liquid or blending it into something, it can get kind of oozy, so if you don’t want it oozing out from the sides of your scones, just make sure none of the cubes of guava paste are exposed on the sides or bottoms, and you should be good. I actually liked how they oozed out and bubbled unto the baking sheet. When they cooled, they peeled away like little guava fruit roll-ups! But some of the scones didn’t have much of it left, so next time I’ll try to tuck them in more before baking them off.
I based the recipe off of two sources–America’s Test Kitchen, and King Arthur Flour Company. I think the buttermilk and grated frozen butter make these scones really tender and soft textured. Serve with some honey/butter combo or clotted cream and some tea or coffee and you’ll be in Paradise. Or Ecstasy. Or something like that.
guava cream cheese scones
1 and 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1/4 cup granulated sugar
4 ounces unsalted butter, frozen
8 ounces cream cheese, cut into small cubes
8 ounces guava paste, cut into small cubes
1 egg, lightly beaten
1/2 cup buttermilk
1 Tablespoon vanilla extract, (I prefer Mexican Vanilla)
*optional melted butter and turbinado sugar for tops of scones before baking them.
Combine the first six ingredients in a bowl and Whisk thoroughly.
Grate the frozen butter with a large grate. Add to the flour mixture and mix until blended, with fingers, kind of like pie dough.
Add the cream cheese, put with two knives, or continue to use fingers, but be careful not to work the dough too much. Similar again to pie crust, you want pea sized pieces of cheese in the dough.
Stir in the guava paste cubes and continue to mix with fingers, or a spatula.
In a small bowl or measuring cup, beat the egg with a fork briefly, then add the buttermilk and vanilla. Mix again, then add to the flour mixture and stir with a spatula until dough forms, then use a liberal amount of flour on a work surface to pat the dough down and cut into desired shapes. I patted down my dough to about 3/4-inch thick, and got about 20 small scones. I used a diamond-shaped cookie cutter, but you can also just cut into triangles or use a biscuit cutter. It’s up to you. Being that my scones were about half the size of regular sized scones, I’d say the dough makes at least a dozen regular triangular shaped scones.
After cutting each scone, place on a baking sheet and put in freezer, until frozen, at least 2 hours to overnight. After flash freezing for a few hours, you’ll want to wrap each one up individually if you are not going to bake them off. You can store them for about a month in the freezer, ready to be baked off.
When ready to bake, preheat oven to 350 degrees F., line a baking sheet or use a non-stick pan, and if using the turbinado sugar, melt some butter for brushing the tops of each scone before sprinkling with turbinado sugar. I strongly suggest the turbinado sugar, because it adds crunch and color and adds sweetness to the scone, since the scone recipe doesn’t have a lot of sugar compared to other scone recipes. Bake for about 20-25 minutes. Maybe more if starting from frozen. I hope you enjoy!