Ingredients (8-10 servings)
1 medium guava, cut into small chunks
1 3/4 cup all purpose flour (maida)
2 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1/2 tsp cinnamon powder
1/3 cup butter, chilled
1/3 cup full cream milk
Pre-heat the oven at 200 degree celsius.
Mix together the dry ingredients, that is, flour, salt, baking powder, cinnamon powder, and sugar. Keep aside.
In a separate bowl, whisk together the egg and milk. Cut the butter into chunks and add. Whisk together till the mixture attains a crumbly texture. Slowly fold in the dry ingredients and mix well. If you find the mixture too dry, you can add an additional 1 tbsp of milk. The consistency should be lumpy and not that of cake batter. Finally, add the guava chunks and fold everything well. Line a baking tray with a cookie sheet and add lumps of the mixture with a tablespoon. The lumps should not be too big as it will raise further during baking. Bake the scones in the pre-heated oven for 15-20 minutes or until the scones are golden brown in color. Serve warm with tea or coffee or store in air-tight containers as a early morning takeaway breakfast. Very light and fluffy yet very filling to last you a good 2-3 hours. Enjoy!!