What is it that makes Bay Harbor & Coconut Bay Resort so special? The gorgeous sunsets? The beach and the swimming pool? The kayak fleet? The beautiful, clean rooms? The fabulous service? Or could it be Peg’s scones served with coffee every morning? ALL OF THE ABOVE. But especially those scones that are baked in over 20 flavors.
One of our recent favorites is GUAVA. Here’s Peg’s secret recipe and a look at how she does it.
Guava Cream Cheese or Strawberry Cream Cheese
6 tablespoons (3/4 stick) chilled unsalted butter 2 cups sifted unbleached flour
2 1⁄2 teaspoons baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1/3 cup white sugar
1 8 oz. block of cream cheese
1⁄2 block of guava paste approx. 4 oz. cut into small cubes (1 cup of strawberries cut into small pieces)
3 TBSP chilled buttermilk
1 large egg yolk
2 teaspoons vanilla extract (2 tsp strawberry extract)
Preheat oven to 400 and cover a baking sheet with parchment paper.
In a large bowl sift together all of the dry ingredients. Cut in cold butter with a pastry blender, until it resembles a coarse meal. (You can use a food processer, I do.)
Add cream cheese and blend together.(In the food processor)
In a smaller bowl whisk together egg yolk and buttermilk and extract. Add wet ingredients into cream cheese mixture.
Add guava paste to the mixture. Blend.
Use ice cream scoop to gather dough. Place on cookie sheet. (No more than 8 per cookie sheet.)
Brush all varieties with buttermilk and top with 1/8 tsp. raw sugar (Turbinado sugar). Bake for 16 minutes or until golden brown (I turn the tray after 10 minutes to evenly brown the scones.)