Cloud Scones Recipes

BEST EVER CLASSIC SCONES

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside.
• In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.
• In a liquid measuring cup, measure the cream and add the eggs. Whisk together using a fork and set aside.
• The next few steps should be done quickly, as you're working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
• Cut up your butter, right from the fridge, into little pieces and dump it into the flour mixture. Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create "sheets" of butter. You should act quickly here, and don't allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
• Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense.
• Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don't knead the dough like you would if you were making bread, and don't stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
• Once your dough is formed after folding several times, shape it into a rectangle about 1 3/4 to 2 inches thick (approximately). Again, be careful not to handle the dough too much, so a few little cracks here and there are fine.
• Cut out circles of dough using a biscuit cutter or the rim of a class or jar. Arrange the circles of dough on the parchment-lined baking sheet and brush the tops with the egg wash (whisk together the egg and water).
• You'll need to re-shape the leftover dough to form another rectangle - do this carefully and gently, without adding much extra flour if possible. The less you handle the dough, the more tender and flaky the scones will be. Cut out the remainder of the scones until you have about 10-12 in total.
• Bake for about 15-18 minutes just until barely golden brown and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

CLOUD SCONES

Steps:

• 1. These are the perfect "clean slate" scones. Let your palate guide you...Mocha Scone (1 t espresso powder & 1/4 c mini chips), Orange (or lemon)-Poppyseed (zest of 1 fruit & 1 T poppyseed), Orange-Cranberry (orange zest & 1/3 c dried cranberries). Savory scones...Parmesan & Black pepper (1/4 c finely grated cheese & 1/4-1/2 t fresh black pepper), Bacon, Cheddar & Chive (4 stripes crisp bacon crumbled, 2 T grated cheddar, 1 T chopped chives), Jalapeño-Cheddar (1 chopped jalapeño & 2 T cheddar). Don't be afraid to play with it and find your favorite(s). Enjoy! In a medium size bowl combine flour, baking powder, cornstarch and salt.
• 2. Cut in VERY cold / frozen butter to flour mixture. ( I use large hole grater.). Combine using your hands.
• 3. Add sugar to dough (use 1/4 c sugar for savory scones, up sugar to 1/3 c for sweet scones).
• 4. Add heavy cream to dough. Time to get your hands dirty! (Pictured: Mocha Scones) Gather dough and knead, fold & quarter turn. Do this 4 times. You want layers but don't overwork dough.
• 5. Place dough on a sheet of parchment paper and roll or pat to circle ~ 1 1/2" thick. (Pictured: Mocha Scones) Chill 20-30 min. Heat oven 425.
• 6. Brush scones with remaining 1 T heavy cream. Cut in 12 wedges. Transfer parchment paper with scones to baking sheet, Allow wedges to touch slightly for a more tender scone. Bake at 425 for 12-14 min until tops are lightly brown. (Pictured: Mocha Scones dusted with espresso powder & turbinado sugar)