Air Fryer Recipe
Rosemary and Chive Scones
These rosemary and chive scones are a savoury delight, perfect for afternoon tea or brunch, and are made healthier by using an air fryer.
Ingredients
- 225g of self-raising flour
- 1/2 teaspoon of baking powder
- 50g of cold unsalted butter, cubed
- 150ml of milk (plus extra for glazing)
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh chives
- Pinch of salt
- A sprinkle of ground black pepper
Method
- Preheat your air fryer to 180°C.
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the chopped rosemary and chives.
- Gradually add milk, stirring with a knife to form a soft dough.
- Transfer the dough onto a lightly floured surface and knead gently.
- Roll out the dough to about 2.5 cm thick and cut out rounds using a biscuit cutter.
- Place the scones on a baking tray lined with parchment paper, and brush the tops with milk.
- Carefully place the parchment with scones in the air fryer basket.
- Air fry for 10-12 minutes until risen and lightly golden.
- Allow the scones to cool before serving.
Why this works in an air fryer
Air-fryer convection dries and sets the outside quickly, helping the scones rise before the butter fully melts. Cold butter creates small steam pockets for lift, while minimal kneading limits gluten so the crumb stays tender rather than bready; the milk glaze encourages even browning in the fast-moving hot air.
Equipment notes
Assumes a 4–5 litre basket fitting 5–6 scones with at least 2cm between them; in a single-drawer air fryer, cook in batches if crowded, while dual-zone models often run slightly cooler per drawer, so position scones centrally and add 1–2 minutes if the tops are still pale.
Common pitfalls
- Flat, wide scones with greasy bases? The butter softened before cooking; chill the cut scones for 10 minutes and handle the dough less next time.
- Risen but split sideways or leaning? The cutter was twisted or the dough thickness was uneven; press the cutter straight down and re-roll scraps gently.
- Pale tops at 12 minutes but firm bases? The air flow is being blocked by parchment; trim the paper close to the scones and extend cooking by 2 minutes.
- Dry, tough crumb with a smooth bread-like interior? The dough was over-kneaded or too much flour was added when rolling; mix only until just together and use a light dusting of flour.
Variations & substitutions
- Swap chives for finely sliced spring onion; the extra moisture can soften the dough slightly, so use a little less milk at first.
- Add 40g grated mature Cheddar; the cheese browns faster, so check from 9 minutes and avoid placing scones too close to the heating element.
- Use thyme instead of rosemary; it gives a softer herb flavour and needs no timing change because the leaves are small and dry quickly.
- Replace 50ml of the milk with buttermilk; the acidity gives a more tender crumb but may need 1 extra minute as the dough stays slightly moister.
Storage & reheating
Keep in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 3–4 minutes until warmed through and lightly crisp outside.
Nutrition
Calories: 250
