Easy Guava Scones
If you're in the mood for a tropical twist on a classic breakfast pastry, these guava scones are sure to become a new family favorite. Featuring the sweet and tangy flavors of guava paste, these buttery scones are a deliciously unique and flavorful way to start your day.
Tools
- (2) 18” x 13” Rimmed baking sheet
Ingredients
- 500 g (4 cups) all-purpose flour
- 14.1 oz (400g) Guava Paste (we used Conchita Brand ) , ½-inch diced
- 2 tablespoons sugar , plus an additional for sprinkling
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 226 g (2 sticks) cold unsalted butter , ½-inch diced
- 1 cup heavy cream , cold
- 2 tablespoons pure vanilla extract
- 4 large eggs , 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
How to Store & Re-heat
To store your guava scones, allow them to cool completely after baking and then place them in an airtight container or resealable plastic bag. You can store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you want to keep them for longer, you can freeze them for up to 3 months.
To reheat your scones, preheat your oven to 350°F (180°C). Place the scones on a baking sheet and bake them in the oven for about 5-10 minutes or until heated through. You can also reheat them in a microwave for about 10-15 seconds on high power, but keep in mind that this may affect the texture of the scones.
It's best to enjoy your guava scones fresh out of the oven, but by following these storage and reheating tips, you can still enjoy them for days to come.
How to Make Ahead
You can make the guava scone dough ahead of time and refrigerate it for up to 24 hours before baking. Here's how to do it:
Make the scone dough as directed in the recipe, but instead of shaping the dough into scones, wrap it tightly in plastic wrap and refrigerate it for up to 24 hours.
When you're ready to bake the scones, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the scone dough from the refrigerator and unwrap it. On a lightly floured surface, shape the dough into a circle that's about 1 inch thick.
Use a sharp knife or a pastry cutter to cut the dough into 6 - 12 wedges, depending on how large you want your scones to be.
Transfer the scones to the prepared baking sheet, leaving some space between them to allow for spreading.
Brush the scones with cream and sprinkle some sugar on top.
Bake the scones for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. By making the scone dough ahead of time, you can save time and have freshly baked scones ready in no time. Just be sure to wrap the dough tightly in plastic wrap and refrigerate it right away to keep it fresh. How to Freeze To freeze your guava scones for later, you can follow these simple steps: Allow the scones to cool completely after baking.
Once cooled, wrap each scone tightly in plastic wrap or aluminum foil to prevent freezer burn and preserve freshness.
Place the wrapped scones in a resealable freezer bag or an airtight container. Make sure to label the container with the date and contents.
Place the container or bag in the freezer and store for up to 3 months.
When ready to enjoy, remove the scones from the freezer and allow them to thaw at room temperature for a few hours or overnight in the refrigerator.
To reheat, preheat your oven to 350°F (180°C) and place the scones on a baking sheet. Bake them for about 5-10 minutes or until heated through. By freezing your guava scones, you can have a delicious breakfast or snack ready to enjoy at any time. Just be sure to wrap them tightly to prevent freezer burn and label them properly to keep track of their storage time.
When you're ready to bake the scones, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the scone dough from the refrigerator and unwrap it. On a lightly floured surface, shape the dough into a circle that's about 1 inch thick.
Use a sharp knife or a pastry cutter to cut the dough into 6 - 12 wedges, depending on how large you want your scones to be.
Transfer the scones to the prepared baking sheet, leaving some space between them to allow for spreading.
Brush the scones with cream and sprinkle some sugar on top.
Bake the scones for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. By making the scone dough ahead of time, you can save time and have freshly baked scones ready in no time. Just be sure to wrap the dough tightly in plastic wrap and refrigerate it right away to keep it fresh. How to Freeze To freeze your guava scones for later, you can follow these simple steps: Allow the scones to cool completely after baking.
Once cooled, wrap each scone tightly in plastic wrap or aluminum foil to prevent freezer burn and preserve freshness.
Place the wrapped scones in a resealable freezer bag or an airtight container. Make sure to label the container with the date and contents.
Place the container or bag in the freezer and store for up to 3 months.
When ready to enjoy, remove the scones from the freezer and allow them to thaw at room temperature for a few hours or overnight in the refrigerator.
To reheat, preheat your oven to 350°F (180°C) and place the scones on a baking sheet. Bake them for about 5-10 minutes or until heated through. By freezing your guava scones, you can have a delicious breakfast or snack ready to enjoy at any time. Just be sure to wrap them tightly to prevent freezer burn and label them properly to keep track of their storage time.
Nutrition Facts
Easy Guava Scones
Amount per Serving
Calories
426
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
125
mg
42
%
Sodium
438
mg
19
%
Potassium
91
mg
3
%
Carbohydrates
45
g
15
%
Fiber
3
g
13
%
Sugar
11
g
12
%
Protein
7
g
14
%
Vitamin A
852
IU
17
%
Vitamin C
0.1
mg
0
%
Calcium
157
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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