Plum Cornmeal & Coconut -White Guava Scones

Scones are simple to make, fast to put together and can be eaten at just about any meal or for any reason. I like my scones sweet rather than savory, and for breakfast or brunch. Here are two different and unusual flavors to try instead of the same ol' dried fruit or nut flavors we all tend to usually make. My scone mix is a little more wet than usual, resulting in a more cake-like than biscuit-like scone. Because of this, try the plum cornmeal scones instead of cornbread for dinner!
Having never purchased guavas before, I was hoping to pick up the variety that is bright pink in the center. I had no idea there were other, more common varieties that are white or light green in the center. The white fruit was still slightly sweet and worked well, although the visual appeal was lacking the natural neon color I imagined in my head.

Sweet cornmeal scones studded with fresh plums and triple coconut scones drizzled in white guava glaze.

Plum Cornmeal Scones
makes 8 scones
2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup organic cane sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup Earth Balance Coconut Spread, cold and cubed
1 cup coconut milk
1/4 cup water
1 tbl ground flax seeds
2 red plums, thinly sliced
turbinado sugar for sprinkling
canola spray

Preheat the oven to 425. Grease a 10" cake pan with canola spray.
Combine the flour, cornmeal, sugar, baking powder and salt. Crumble the coconut spread into the dry mix with forks or your fingers until there are bits the size of peas.
In a blender, combine the coconut milk, water and flax seeds. Blend for 3-4 minutes until thick and frothy.
Add to the dry mix and combine just enough to make a ball. Do not over work or the scones will be tough.
Scrape the scone dough into the cake pan and press down to flatten. Use a knife to cut 8 triangles in the dough. Place 2 pieces of plum in each triangle. Sprinkle the tops with turbinado sugar.
Bake for 15 minutes or until golden brown and cooked through.

Coconut Guava Scones
makes 8scones
2 1/2 cups all-purpose flour
1 cup shredded coconut
1/3 cup organic cane sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup Earth Balance Coconut Spread, cold and cubed
1 cup coconut milk
1/4 cup water
1 tsp coconut extract
canola spray
3 ripe guavas
1/2 cup organic powdered sugar
1 tbl water

Preheat the oven to 425. Grease a 10" cake pan with canola spray.
Combine the flour, coconut, sugar, baking powder and salt. Crumble the coconut spread into the dry mix with forks or your fingers until there are bits the size of peas.
In a blender, combine the coconut milk, water, flax seeds and coconut. Blend for 3-4 minutes until thick and frothy.
Add to the dry mix and combine just enough to make a ball. Do not over work or the scones will be tough.
Scrape the scone dough into the cake pan and press down to flatten. Use a knife to cut 8 triangles in the dough.
Bake for 15 minutes or until golden brown and cooked through.
Puree the inner guava fruit with powdered sugar and 2 tbl of water. Depending on the type and ripeness of the guava, you might need more sugar or water to achieve a pourable glaze.
While still hot, drizzle the guava glaze over each scone.