Air Fryer Recipe
Air Fryer Scones
Scones are a much-loved part of British teatime, and this air fryer version is a quicker, lighter way to enjoy them without turning on the oven.
Ingredients
- 250g self-raising flour
- 1 pinch of salt
- 50g cold unsalted butter, diced
- 3 tbsp caster sugar
- 150ml milk
- 1 egg, beaten (for glazing)
Method
- Preheat the air fryer to 180°C.
- Sift the self-raising flour and salt together into a large bowl.
- Add the diced cold butter to the flour mixture, then rub it in until the texture looks like fine breadcrumbs.
- Stir through the caster sugar.
- Gradually pour in the milk, mixing with a knife until a soft dough forms.
- Turn the dough out onto a lightly floured surface and roll it to about 2cm thick.
- Cut out the scones with a round cutter, re-rolling any scraps if needed.
- Arrange the scones on a lightly greased air fryer rack and brush the tops with beaten egg.
- Air fry the scones for about 10 minutes, until they are well risen and golden brown.
- Remove from the air fryer and leave to cool on a wire rack for a few minutes before serving.
Why this works in an air fryer
Air fryer scones rely on fast fan-forced heat setting the outside quickly while cold butter melts into steam pockets for lift. Minimal mixing limits gluten, so the crumb stays short rather than bready. A dry, hot basket also evaporates surface moisture quickly, helping the egg glaze brown before the centres overcook.
Equipment notes
Assumes a 4–6 litre basket with scones spaced at least 2cm apart. In a single-drawer air fryer, cook one layer in the centre of the basket and check at 8 minutes; in dual-zone models, use one drawer if possible, or rotate drawers halfway as the outer edges often brown faster.
Common pitfalls
- Sloped or lopsided scones? The cutter was twisted or the dough was uneven; press the cutter straight down and keep the dough at a consistent 2cm thickness.
- Pale tops but firm sides at 10 minutes? The air flow is weaker above the rack; add 2–3 minutes or raise the scones nearer the heating element if your model has a removable crisper plate.
- Dark tops with doughy centres? The basket is running hot or the scones are too thick; drop to 170°C and cook 3–4 minutes longer, aiming for an even split around the middle.
- Dense, bread-like crumb? The dough was overworked after adding milk; mix only until it just comes together and pat out rather than repeatedly rolling.
Variations & substitutions
- Use buttermilk instead of milk for a slightly tangier scone; it browns a little faster, so start checking 1 minute earlier.
- Add 50g sultanas or raisins after the sugar; they add moisture, so avoid crowding the basket and expect the centres to need the full cooking time.
- Swap 25g of the flour for wholemeal self-raising flour for a nuttier flavour; the dough may need an extra teaspoon or two of milk as bran absorbs more liquid.
- For cheese scones, omit the caster sugar and add 60g finely grated mature Cheddar with a pinch of mustard powder; watch the tops closely as cheese fat encourages faster browning.
Storage & reheating
Keep cooled scones in an airtight container for up to 2 days, then refresh in the air fryer at 160°C for 3–4 minutes until warm and lightly crisp outside.
Nutrition
Calories: 250
