All the cheese, none of the hassle.🧀
That’s why I’m constantly thinking about ways to sneak more cheese into my life — especially in something easy to grab when heading out the door, going for a hike, or packing lunch for work.
I’ve tried so many store-bought cheese snacks and cheesy crackers over the years, and while some were tasty, they disappeared in seconds… and never quite satisfied me.
Then, one weekend, my in-laws were visiting, and we were chatting about how I was looking for something cheesy, easy to make, and still soft the next day. That’s when my mother-in-law said, “I know exactly what you need – cheese clouds!”
She told me it was a recipe passed down from her own mother — simple, fluffy, full of flavor. The moment she described it, I knew I had to try it. I got the recipe, and by the next weekend, I was baking.
The smell in the kitchen was unreal. Everyone in the house started drifting toward the kitchen, asking, “What are you making?”
I just smiled and said, “I hope something really good!”
When the first batch came out, silence fell — everyone was eating. And that’s the best review you can get, right?
When I finally sat down and took a bite, I was blown away. Golden cheesy top, soft and airy inside, and packed with flavor.
And the best part? They were still perfectly soft the next day — I took a few to work, and they were just as good.
🔄 What I changed in the original recipe
This started out as a classic yeasted dough with folding — but honestly, I wanted to see what happens if I skip the folding altogether.
The result? They didn’t come out super layered, but they were still incredibly soft and fluffy. The texture was so good, no one even noticed the difference.
So that’s the version I’m sticking with — no-fold, no stress, and still the cheesiest scones you’ll ever taste.
I hope you love them as much as we do. 😊
Ready to make this cheesy dream come true? Let’s get started!
📝 Ingredients
- 600 g all-purpose flour
- 1 packet dry yeast (7 g)
- 250 g unsalted butter
- 150 g sour cream
- 300 g grated cheese (about 200 g goes into the dough)
- 2 eggs (1 for the dough, 1 for brushing)
- 100 ml milk
- 1 tsp sugar
- ½ tbsp salt
👩🍳 Instructions
✔️ First, mix the yeast and sugar into the warm milk (100 ml). Stir it well and set it aside to activate.
✔️ In a large bowl, combine the flour (600 g) with the salt. Mix them thoroughly.
✔️ Add the room-temperature butter (250 g) and rub it into the flour with your hands until the texture becomes crumbly and the flour is no longer visible. It should feel light and porous.
✔️ Once the yeast has activated, pour it into the flour mixture. Add one egg and the sour cream (150 g), then knead everything together until the dough starts to come together.
✔️ Add about two-thirds of the grated cheese (roughly 200 g) and knead again until the cheese is evenly incorporated.
✔️ Transfer the dough to a floured surface and knead it briefly until smooth. Place it back into the bowl (lightly floured at the bottom), cover with a lid or towel, and let it rise for about 50 minutes.
✔️ Once risen, transfer the dough to a floured surface and roll it out to about 1–1.5 cm thick.
✔️ Use a round cutter to cut out the scone clouds. Place them on a baking tray lined with parchment paper — or without it, as the dough is buttery enough not to stick.
✔️ Beat the second egg and brush the tops of each piece with it. Cover them with a kitchen towel and let them rest for another 10 minutes.
✔️ Gather the leftover dough scraps, knead lightly, and repeat the process: roll, cut, and prepare more.
✔️ Preheat your air fryer to 170°C (340°F) or your oven to 180°C (356°F).
✔️ Brush each piece again with the beaten egg and sprinkle a pinch of the remaining cheese on top.
✔️ Bake for about 14 minutes in the air fryer, or until golden brown and puffed.
📝 In a conventional oven, bake for about 20–22 minutes (or 17–19 min with fan). The tops should be golden and the base lightly crisp. Adjust time depending on your oven.
Repeat the process with the remaining dough until all your cheesy clouds are baked to perfection.
🍽️ What to Serve It With
🍲 Next to a hot bowl of soup – like tomato, broccoli, or creamy mushroom
🍳 For breakfast or brunch – sliced open with a fried egg or extra cheese inside
🧺 As a snack on-the-go – they’re easy to pack and stay soft for hours
🍷 With wine or beer – yes, seriously. They’re the ultimate savory bite!
These little clouds are also perfect for picnics, road trips, lunchboxes, or just a cozy weekend at home. They go with everything.😊
🔄 Pro Tips & Variations
🔧 Use room temperature butter
Cold butter is hard to work into the dough — soft, room temp butter blends easily and gives that perfect crumbly texture.
🧀 Don’t skimp on the cheese
Use a strong-flavored cheese for the best result — cheddar, gouda, or a mix of both. Don’t forget a generous pinch on top before baking!
⏱️ Skip the folding – no one will notice
Seriously. We tested both versions, and the no-fold method is faster, easier, and still super fluffy. Win-win.
🍞 Want more layers? Do one quick fold
If you do have time, a single letter fold (fold into thirds once) after the first knead adds a subtle layered effect.
🌿 Mix in extras
Want a twist? Add a pinch of dried oregano, rosemary, or smoked paprika to the dough. Or sneak in some chopped ham or caramelized onion.
📺 Watch the recipe here 👇
