Autumn Spiced Brazilian Walnut & Goiabada Scones

What Makes This Special

These scones are inspired by Brazilian comfort baking and the bounty of autumn: a tender, buttery crumb from a blend of flour and fubá (cornmeal), deeply flavorful from a custom spice blend (balancing classic Brazilian notes with warming autumn flavors), and studded with crunchy toasted walnuts and sweet, fragrant chunks of goiabada. The professional techniques—like working cold butter into the flour, carefully layering in the goiabada, and chilling before baking—ensure a lofty, flaky scone with irresistible complexity.

Ingredients

This recipe brings together Brazilian classics (goiabada, fubá), autumnal walnuts, and a fragrant, hand-blended spice mix. Each element is chosen for texture, aroma, and the cozy comfort they evoke.

For the Scones

• All-purpose flour: The base, providing structure.
• Fubá (fine cornmeal): For delicate crunch and a golden hue, echoing Brazilian baking traditions.
• Spice blend: Freshly ground cinnamon, allspice, cloves, nutmeg, and black pepper infuse warmth and complexity.
• Walnuts: Toasted for depth, providing autumnal crunch.
• Goiabada: Sweet guava paste, a Brazilian classic, chopped so it melts into fruity pockets.
• Butter: Cold and diced, for flaky texture.
• Heavy cream & egg: For richness and tender crumb.
• Vanilla bean paste: Intensifies the heady aroma.
• Turbinado sugar topping: Crunchy, caramelized finish.

Instructions

Step 1: Prepare and Toast Ingredients

Preheat your oven to 180°C (fan 160°C). Spread walnuts on a baking tray and toast 8-10 minutes until fragrant. Dice goiabada into 1cm cubes and place in the freezer to chill (this helps keep it intact during shaping).

Step 2: Blend Your Autumn Spice Mix

In a spice grinder or mortar & pestle, combine cinnamon, allspice, cloves, nutmeg, and black pepper. Grind until very fine to distribute evenly in the dough. This fresh spice blend is the soul of these scones.

Step 3: Make the Scone Dough Base

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and your freshly ground spice blend. Add the cold, diced butter. Using your fingers or a pastry cutter, work butter into the dry mix until pea-sized lumps remain—this creates flakiness.

Step 4: Fold in Walnuts and Goiabada

Add cooled, chopped walnuts. Retrieve frozen goiabada cubes and toss gently into the flour mixture (the flour coating keeps them from clumping or sinking).

Step 5: Bind with Wet Ingredients

In a small bowl, beat together egg, cold cream, and vanilla. Make a well in the center of the dry mix and pour in. Using a fork, gently combine just until a shaggy dough forms (do not overmix—some dry spots are okay).

Step 6: Laminate for Professional Flakiness

Turn dough onto a lightly floured surface. With floured hands, pat into a rough rectangle (about 20x15cm). Fold into thirds like a letter. Give dough a quarter turn, gently flatten, and repeat one more fold. This lamination adds layers for a lofty, pro-style scone.

Step 7: Shape and Chill

Pat dough to 2.5cm thick. Using a sharp knife or bench scraper, cut into 8 triangles. Transfer to a lined baking tray, spacing well. Freeze scones for 15 minutes—this ensures maximal lift.

Step 8: Egg Wash and Sugar Topping

Brush tops with egg wash (egg yolk + milk). Sprinkle generously with turbinado sugar for crunch and sparkle.

Step 9: Bake

Bake at 200°C (fan 180°C) for 18-22 minutes, rotating halfway, until scones are golden-brown and crisp. Transfer to a wire rack and cool at least 15 minutes before serving.

Pro Tips

• Chill Everything: Cold butter and cream are essential for flaky layers—if your kitchen is warm, freeze your flour and butter for 10 minutes before starting.
• Don’t Overwork: Mixing or kneading too much yields tough scones. Mix just until ingredients come together, then use lamination for layers.
• Freeze Before Baking: This solidifies the butter and goiabada, ensuring sharp edges and tall lift.

Troubleshooting

Scones Didn’t Rise? Double-check your baking powder is fresh. Warm butter or overmixing can also hinder lift—always keep the dough cold and handle minimally.

Goiabada Leaked Out? If guava paste pieces are too big or not well-chilled, they can ooze. Dice small and freeze before folding in. If some leaks, it will caramelize deliciously on the tray!

Variations

• Chocolate & Brazil Nut: Swap walnuts for chopped Brazil nuts and add 60g chopped dark chocolate.
• Spiced Pumpkin: Replace 60ml of the cream with 60g pumpkin puree and increase spices for a richer autumn note.
• Orange & Cardamom: Add 2 tsp orange zest and replace some spices with 1/2 tsp ground cardamom for a fragrant, bright twist.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer keeping, freeze individually wrapped, then reheat in a 160°C oven for 8-10 minutes. Enjoy warm for best flavor and texture!

These scones are a celebration of autumn comfort and Brazilian flavors, perfect for sharing on a cozy afternoon. Happy baking!