Recipe for Strawberry Guava Scones

Jan 7, 2014 by Capt. John Wampler

Strawberry Guava Scones

 

When I first started my career in yachting, I was a sailing instructor in Seattle. I would embark up to six students on 40-foot sailboats for a week-long cruise to the San Juan Islands. One of the treats I used to bake in the propane-fired oven were butter scones to enjoy with our hot tea or cocoa on cold damp mornings.

 

For the scones:

2 cups all purpose flour

1 1/2 tsp baking powder

1/4 cup sugar

1/4 tsp salt

6 tbsp butter, chilled and cut into 6-8 pieces

2/3 cup sweetened, shredded coconut

1/2 cup heavy whipping cream

1 tsp vanilla extract

 

Preheat oven to 400 degrees F.

In a medium bowl, whisk together flour, baking powder, salt and sugar.

Add cold butter and toss to coat. It is important to use cold butter to get the right consistency for successful scones. Using your fingertips, rub the butter into the flour mixture until it resembles coarse sand. A few larger bits are OK, but most should be smaller than a pea. Stir in shredded coconut.

In a separate bowl, combine cream and vanilla. Add about half the cream into the dry ingredients and stir with a fork until dough starts to come together. Add remaining cream until dough comes together into a shaggy ball. Knead lightly with your hand until dough is smooth and only slightly sticky.

Divide dough into two balls and press each into a disc about half-inch thick on prepared baking sheet. Cut each disc into quarters and separate slightly.

Bake for about 15 minutes, or until scones are a light golden brown on top. Cool on a wire rack.

 

For the filling:

1 1/2 cups strawberries, diced

3 tbsp guava jelly

2 tsp cornstarch

1 tbsp sugar (optional)

2 cups strawberries, halved

1 cup heavy whipping cream

1 tsp vanilla

2 tbsps powdered sugar

 

Toss together diced strawberries, guava jelly, cornstarch and sugar in a small bowl. Microwave on high for 60 seconds until mixture bubbles and berries become tender. Use immediately, or store in the refrigerator, covered, for one day.

Once syrup is made, transfer it to a large bowl and stir in fresh, halved strawberries.

Whip up the cream until soft peaks form. Whip in vanilla and sugar.

 

Assembly:

Carefully cut the scones in half. Spoon on strawberry guava filling then whipped cream.

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