Air Fryer Scones Recipes

AIR FRYER MINI BLUEBERRY SCONES

Steps:

• Preheat the air fryer to 360 degrees F (180 degrees C).
• Stir together flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a medium bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs.
• Beat egg with a fork in a small bowl. Remove 2 tablespoons egg to another small bowl; set aside. Add buttermilk and vanilla extract to remaining egg; whisk with the fork until combined. Stir into flour mixture until just moistened. Gently stir in blueberries.
• Transfer dough to a lightly floured surface. Gently knead until dough is no longer sticky, about 8 to 10 strokes. Pat dough into a 6-inch circle. Cut into 8 wedges, without separating, dipping the knife in flour between cuts.
• Combine remaining 2 tablespoons sugar and orange zest in a small bowl. Brush top of dough with reserved egg and sprinkle with sugar mixture. Separate dough wedges and carefully arrange them, using a small wide spatula, in a single layer in the fryer basket, in batches if necessary.
• Cook scones until golden brown, about 6 minutes. Serve warm.

AIR FRYER SCONES

Steps:

• Place flour and sugar in a bowl and mix. Add in cubed butter.
• Rub the fat into the flour. Do this with your fingertips until it resembles coarse breadcrumbs.
• Add in enough milk to make a soft dough, for us this was 60ml. Then roll out your dough on a floured worktop and aim for at least 1.5cm thick or your scones will be too small.
• Using cutters, cut your dough to medium sized scones and then place in the air fryer basket.
• Spray the air fryer basket with extra virgin olive oil to prevent sticking and then brush the tops and sides of the scones with egg wash.
• Air fry for 5 minutes on 180c/360f, followed by a further 2 minutes at 160c/320f.
• Serve with strawberry jam, sliced strawberries and cream.

AIR FRYER SCONES

Steps:

• Sift flour into a large mixing bowl, then add sugar, cream and lemonade. Use a butter knife to mix together gently until a soft sticky dough forms.
• Pour the dough out onto a floured surface and knead lightly to bring together, then shape into an approximately 3cm / 1 inch thick disc. Using a 6cm / 2.5inch scone cutter, cut dough into rounds. Press the cutter straight up and down (don't twist) and flour the cutter in between each round. Place the rounds into the air fryer basket or tray with a small gap in between each one.
• Brush the top of the scones lightly with milk, then cook on 180C / 350F for 15-20 minutes, or until golden on top. Move to a wire rack to cool and cover with a clean tea towel to prevent the tops from getting crusty.
• Serve with jam and cream.

AIR FRYER SCONES RECIPE

Steps:

• Preheat the air fryer to 160°C (320°F). It will take roughly five minutes to heat up.
• In a large bowl, add the cold butter and flour. Rub the butter into the flour until it resembles bread crumbs.
• Make a well in the middle of the flour. Add the milk into the middle and mix using a flat-bladed knife until it comes together. The dough should be soft, gradually stir in more milk if it is too dry.
• On a lightly floured surface, knead the dough until smooth. Avoid kneading too much as it will make the scones tough.
• Roll the dough out, so it is roughly 2 cm (0.8 in) thick. Using a 5cm (2 in) round scone cutter, cut out as many pieces as possible. Press the dough together and cut out the remaining pieces. Repeat if necessary.
• Place a piece of baking paper into the bottom of the air fryer basket. Place the scones onto the paper, so they are almost touching. You will likely need to cook in batches.
• Cook for 15 minutes or until the scones are golden brown and sound hollow when you tap them.
• Serve & Enjoy.

"LIGHT AS A FEATHER" SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.