Air Fryer Recipe
Scones
A simple, tasty scone recipe that works beautifully in the air fryer.
Ingredients
- 225g self-raising flour
- Pinch of salt
- 55g butter, chilled and cubed
- 25g caster sugar
- 150ml milk
- Egg wash (1 egg beaten with a splash of milk)
- Optional: 50g sultanas or currants
Method
- Sift the self-raising flour and a pinch of salt into a large mixing bowl.
- Add the butter cubes and rub them in with your fingertips until the mixture looks like fine breadcrumbs.
- Stir through the caster sugar, then add sultanas or currants if you’re making fruit scones.
- Slowly pour in the milk, stirring with a knife, until a soft dough comes together.
- Tip the dough onto a lightly floured surface, knead it gently, then press it out to about 2cm thick.
- Use a round pastry cutter to stamp out 5-6cm rounds, then place them in the air fryer basket lined with parchment paper.
- Brush the tops of the scones with the egg wash.
- Set the air fryer to 180°C and cook the scones for 10-12 minutes, until risen and golden brown.
- Move the scones to a wire rack to cool slightly before serving.
Why this works in an air fryer
Small scones suit the air fryer because fast convection dries and sets the cut sides quickly, helping lift before the butter fully melts. Cold fat creates steam pockets for a short crumb, while minimal kneading limits gluten so the centres stay tender rather than bready.
Equipment notes
Assumes a 4–5 litre basket taking 5–6 scones with at least 2cm gaps; in a single-drawer model cook in batches rather than crowding, while dual-zone drawers usually run slightly cooler per side, so rotate positions or add 1–2 minutes if the tops are pale.
Common pitfalls
- Leaning or lopsided scones? The cutter was twisted or the dough was uneven; press the cutter straight down and keep the dough at a level 2cm thickness.
- Pale tops but dry bases at 12 minutes? The parchment is blocking too much airflow or the drawer runs cool; trim the paper close to the scones and give 2 more minutes, checking the bases.
- Tough, bread-like centres? The dough has been overworked or too much flour was added on the bench; bring it together only until just smooth and use a light dusting of flour.
- Cracked, floury sides with dense middles? The dough was too dry; add milk slowly but stop at a soft, slightly tacky dough rather than a crumbly one.
Variations & substitutions
- Buttermilk can replace the milk for a more tender, slightly tangy scone; it browns a little faster, so check from 9 minutes.
- Use grated frozen butter instead of cubed butter for more even fat distribution; it reduces rubbing-in time and helps keep the dough colder.
- Swap sultanas for chopped glacé cherries or dried cranberries, but pat sticky fruit dry so it does not scorch on the surface.
- For cheese scones, omit the sugar and fruit and add 50g grated mature Cheddar plus a pinch of mustard powder; the cheese browns quickly, so expect deeper colour on top.
Storage & reheating
Keep cooled scones in an airtight tin for up to 2 days, or freeze for up to 1 month, then reheat in the air fryer at 160°C for 3–4 minutes from room temperature or 6–7 minutes from frozen.
Nutrition
Calories: 250
