Easy Air Fryer Scones: A Small-Batch Recipe

Ingredients

This quantity fits most medium baskets in one loose batch. If yours is compact, cook two batches rather than squeezing the scones together.

• 225 g self-raising flour, plus extra for dusting
• 1/4 teaspoon fine salt
• 50 g cold unsalted butter, cubed
• 25 g caster sugar
• 120 ml cold milk, plus 1 tablespoon if needed
• A little milk or beaten egg for brushing
• Jam and clotted cream, to serve

How to make air fryer scones

Rub the cold butter into the flour and salt with your fingertips until the mixture resembles coarse crumbs, then stir in the sugar. Make a well, pour in most of the milk and mix with a table knife until clumps form. Add the remaining milk only if dry flour remains.

Tip onto a lightly floured surface and bring the dough together with two or three gentle folds. Pat it to about 3 cm thick. Cut straight down with a 5 cm cutter without twisting, re-forming the scraps only once.

Preheat only if your manual recommends it. Arrange the scones on an approved rack, tray or liner with space between them, brush the tops and air fry at 180°C / 355°F for 9–12 minutes. They should be risen, golden and dry on the base. Transfer to a rack for at least five minutes.

Smart tip

Push the cutter straight down and lift it straight back up. Twisting seals the cut edge and can prevent the scone from rising evenly.

How to get a taller, lighter scone

Keep the butter and milk cold so the fat stays in small pockets until cooking. Mix only until the dough holds together; vigorous kneading develops gluten and makes a scone firm rather than tender.

A thick, cleanly cut round rises more evenly than a thin one. Flour the cutter if it sticks and push straight down. Twisting seals the edge and can produce a lopsided rise.

Fruit, cheese and vegan variations

For fruit scones, fold in 60 g of raisins or sultanas before adding the milk. For cheese scones, omit the sugar, add 60 g finely grated mature Cheddar and a pinch of mustard powder, reserving a little cheese for the tops.

For vegan scones, use a firm vegan baking block and an unsweetened plant drink. Check the self-raising flour and serving accompaniments if you need the whole recipe to be vegan.

Fixing pale tops or doughy centres

If the tops are pale but the centres are ready, brush a little more milk on the next batch or add one short minute at a slightly higher setting. If the tops brown before the middle cooks, reduce the temperature by 10°C and cook a little longer.

A wet centre usually means the dough was cut too thick, the basket was crowded or the scones needed another two minutes. Check one from the centre of the batch before removing them all.

Storing and reheating

Scones are best the day they are made. Once completely cool, keep them airtight for up to two days or freeze them. Refresh a room-temperature scone at 160°C / 320°F for two to three minutes.

Reheat only until warm; prolonged hot air dries the crumb quickly. Split and serve after a brief rest because jam and cream melt on a piping-hot scone.