This flavor combination is inspired by the Cuban pastelitos, or pastries, often found with this filling. Enjoy with your cortadito or cafe con leche.
MAKES 6 (Large) or 8 (Small) SCONES
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed or grated
3/4 cup chopped guava paste
3/4 cup cream cheese
1/4 cup condensed milk
Guava & Cream Cheese Icing Drizzle:
1 tablespoon cream cheese
1 tablespoon guava paste
1 tablespoon guava nectar
1/2 cup powdered sugar
In a large bowl whisk together flour, baking powder, and salt. Add butter, then cut in to the dry ingredients with a pastry blender until crumbly. Mix in chopped guava paste.
In a blender or food processor, whiz together the cream cheese, egg, and condensed milk. Add to the dry ingredients, mixing until just combined. Knead a few times until dough just comes together.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round. Cut into 6-8 wedges (depending on your size preference), pulling each apart slightly. Pop into the freezer for 15-30 minutes while you heat the oven to 400°. Bake until light golden brown, about 15 minutes.
While the scones cool, prepare the icing drizzle. Microwave the guava paste and cream cheese until slightly softened, about 20 seconds. Add the powdered sugar and guava nectar, whisking until smooth. Drizzle on the scones once they are cool.