Air Fryer Scones
Why this recipe works
- Fast baking method: The air fryer gives scones a short, efficient bake while still producing a risen, golden finish.
- Classic scone method: Rubbing cold butter into the flour creates the fine crumb structure expected from a good scone.
- Easy to serve: Warm scones can be split at the table and finished with clotted cream, jam or sharper fruit preserves.
Get the most out of this recipe
Texture tips
- For a better rise: Keep the butter cold and pat the dough gently rather than rolling it firmly, which helps the scones lift in the air fryer.
- Keep the crumb tender: Stop mixing as soon as the dough comes together; excessive kneading can make the scones dense and tight.
- Watch the final minutes: Air fryers vary, so check towards the end of cooking and remove the scones once they are risen and golden.
Timing notes
- Best served warm: Let the scones cool briefly, then split and serve while still warm so the crumb stays soft.
- Short active time: Most of the work is in making and cutting the dough; the air fryer bake is quick and works well in batches.
Ingredient notes
- Use cold butter: Cold unsalted butter is important for a light texture, as it rubs into the flour cleanly without making the dough greasy.
- Buttermilk option: Buttermilk can replace whole milk for a slightly tangier flavour and a tenderer crumb.
- Jam choice: Strawberry jam gives the classic cream tea flavour, while raspberry jam brings a sharper fruit note.
Make-ahead tips
- Freeze once baked: Cool the scones completely before freezing, then defrost at room temperature when needed.
- Refresh before serving: Warm defrosted or day-old scones in the air fryer at 160°C (320°F) until heated through.
- Keep toppings separate: Store scones, clotted cream and jam separately so the crumb stays dry and the toppings stay fresh.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 180°C (355°F) for 3 minutes. If your basket is very open, set a baking tray that fits inside the basket so the scones bake evenly.
- In a mixing bowl, whisk together the plain flour, baking powder and caster sugar. Rub in the cold butter with your fingertips until the mixture looks like fine crumbs.
- Pour in the whole milk and mix with a fork until you have a shaggy dough. Bring it together gently with your hands; do not overwork it.
- Turn the dough out onto a lightly floured surface and pat to about 2.5 cm thick. Cut into 8 rounds and gently re-pat the scraps as needed, keeping handling to a minimum.
- Arrange the scones in the air fryer basket with space between them, working in batches if needed. Air fry at 180°C (355°F) for 10 to 12 minutes until well risen and golden on top.
- Cool for 5 minutes, then split and serve warm with clotted cream and strawberry jam. Keep the cream and jam on the table so everyone can help themselves.
Recipe notes
Tips
- For maximum rise, keep the butter cold and handle the dough lightly; over-kneading will make the crumb tight.
- If you are cooking in batches, keep the first batch warm on a baking tray in a 120°C (250°F) oven while the rest cook.
Substitutions
- Replace whole milk with buttermilk for a slightly tangier scone and a tender crumb.
- Replace strawberry jam with raspberry jam for a sharper, fruitier finish.
Storage
- Refrigerate up to 2 days
- Store cooled scones in an airtight container for up to 2 days. Freeze for up to 2 months; defrost at room temperature, then refresh in the air fryer at 160°C (320°F) for 3 to 5 minutes until warmed through.
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Recipe overview
- Servings: 8 pieces
- Yield: scones
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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