Cloud Scones

Joan Penney


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!


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12 scones
45 Min
12 Min


  • 21/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 2 Tbsp
  • 1/2 tsp
  • 8 Tbsp
    butter, cold / frozen
  • 1/4 c
  • 2/3 c
    heavy cream, cold
  • 1 Tbsp
    heavy cream (to brush tops of scones)

How to Make Cloud Scones


  1. 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)

Printable Recipe Card

About Cloud Scones

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy For Kids

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