Air Fryer Recipe
Savoury Beetroot Scones
Beetroot adds a beautiful rosy colour and moisture to these savoury scones, making them a standout addition to any tea spread. The air fryer is ideal for this recipe as it quickly sets a light crust, preventing the beetroot from making the scones too dense.
Ingredients
- 250g self-raising flour, plus 1 tbsp extra for dusting
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp mustard powder
- 1/4 tsp freshly ground black pepper
- 60g cold unsalted butter, cut into small cubes
- 120g cooked beetroot, coarsely grated and squeezed well in kitchen paper
- 80g mature Cheddar, coarsely grated
- 40g soft goat’s cheese, crumbled (or feta for a saltier, easier-to-find option)
- 1 tbsp finely chopped chives (or the green tops of spring onions)
- 1 large egg
- 60ml cold whole milk, plus 1 tbsp extra for brushing
- 1 tsp cider vinegar or lemon juice
- Optional: 1 tsp poppy seeds or nigella seeds for the tops
Method
- Put the grated cooked beetroot into a double layer of kitchen paper or a clean tea towel and squeeze firmly until it feels damp rather than juicy.
- In a large bowl, whisk together the self-raising flour, baking powder, salt, mustard powder and black pepper until evenly mixed.
- Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like uneven breadcrumbs, with a few pea-sized flecks remaining.
- Stir in the squeezed beetroot, Cheddar, goat’s cheese and chives using a fork, breaking up clumps of beetroot as you go.
- Beat the egg with 60ml cold milk and the cider vinegar or lemon juice. Pour most of it into the bowl, holding back about 1 tbsp, then mix briefly with a table knife until a shaggy dough forms. Add the remaining liquid only if there are dry patches at the bottom of the bowl.
- Tip the dough onto a lightly floured worktop. Pat it together with floured hands, then flatten to about 2.5cm thick. Do not knead it smooth; a slightly craggy dough gives a better rise.
- Stamp out rounds with a 6cm cutter, pressing straight down without twisting. Gather the trimmings gently and pat out again to make 7–8 scones.
- Put the shaped scones on a plate and chill for 10 minutes while the air fryer preheats to 175°C for 3 minutes.
- Line the basket with a small piece of perforated parchment. Arrange 3–4 scones in the basket, leaving at least 2cm between them for airflow.
- Brush the tops lightly with milk and sprinkle with poppy seeds or nigella seeds if using.
- Air fry at 175°C for 9–11 minutes, turning the basket or swapping positions halfway if your machine has a strong hot spot.
- The scones are ready when the tops are lightly bronzed, the sides feel set and a skewer inserted into the centre comes out without wet dough.
- Transfer to a wire rack for 5 minutes before splitting. Serve warm with salted butter, cream cheese, chutney or a little extra goat’s cheese.
Nutrition
Calories: 250
