Achieving the ultimate flaky texture in an air fryer requires understanding the thermal intensity and dough dynamics. Scones rely on cold butter melting quickly in high heat to produce steam, which creates distinct flaky layers.
Ingredients
- 225g (1 ¾ cups) Self-Rising Flour (plus extra for dusting)
- 1 tsp Baking Powder
- ½ tsp Fine Sea Salt
- ½ tsp Mustard Powder or English Mustard
- ¼ tsp Smoked Paprika or Cayenne Pepper (optional)
- 50g (3.5 tbsp) Unsalted Butter, cold from the fridge and cut into small cubes
- 125g (1 ¼ cups) Mature / Extra-Sharp Cheddar Cheese, coarsely grated (divide: reserve 25g for topping)
- 100ml – 120ml (approx. ½ cup) Whole Milk or Whole Milk Buttercream, cold (plus 1 tbsp extra for brushing the tops)
Instructions
- Preheat your air fryer to 180°C (355°F) for 3 to 5 minutes. Line the base of your air fryer basket with perforated parchment paper designed specifically for air fryers.
- Sift the self-rising flour, baking powder, sea salt, mustard powder, and paprika into a large mixing bowl. Add the chilled, cubed butter. Using cold fingertips, lightly rub the butter into the flour until it resembles coarse, sandy breadcrumbs with a few pea-sized butter bits remaining.
- Stir 100g of the grated mature cheddar into the flour mixture until evenly distributed. Make a well in the center of the mixture. Pour in 100ml of cold milk. Using a round-ended butter knife, cut through the mixture to combine the wet and dry ingredients gently into a shaggy dough. If too dry, add the remaining 15ml-20ml of milk a teaspoon at a time.
- Turn the dough out onto a lightly floured surface. Gently pat the dough down with your hands until it is approximately 2.5 cm (1 inch) thick—do not use a rolling pin. Use a 6cm (2.5 inch) floured round cutter to press straight down without twisting. Place the cut scones on a plate and chill in the freezer or fridge for 10 minutes.
- Arrange the chilled scones in the preheated air fryer basket, leaving at least 1.5 to 2 cm of space between each scone. Lightly brush the tops with milk using a pastry brush. Sprinkle the remaining 25g of reserved cheddar cheese on top of each scone. Air fry for 10 to 12 minutes until deep golden brown and well-risen.
- Remove the scones carefully using tongs or a spatula and transfer them to a wire rack. Allow them to cool for 5 minutes. Serve warm with salted butter, cream cheese, or spicy chutney.
Notes
Do Not Twist the Cutter: When stamping out scones, push the cutter straight down and pull straight up. Twisting seals the dough edges, preventing the scones from rising straight and tall. Mind the Air Circulation: Air fryers work via convection. If you crowd the basket, the sides will remain soft and doughy. Bake in batches if your basket is small. Parchment Paper Tip: Always use perforated parchment paper or put the scones directly on the basket grid (if non-stick). Solid parchment blocks air from rising through the bottom mesh, leading to unevenly cooked bases.
