CLOUD SCONES

Cloud Scones image

Provided by Joan Penney

Time 57m

Number Of Ingredients 8

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