air fryer scones are buttery, fluffy

Equipment

• Air fryer
• Mixing bowl
• Fork or pastry cutter
• Measuring cups and spoons
• Baking parchment paper
• Knife or dough cutter
• Cooling rack

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt

Wet Ingredients

• 6 tbsp cold unsalted butter (cubed)
• ¾ cup cold milk (or buttermilk for extra softness)
• 1 tsp vanilla extract (optional but recommended)

Optional Add-ins

• Raisins or sultanas (¼ cup)
• Chocolate chips (¼ cup)
• Lemon zest (1 tsp for freshness)

For Brushing

• 1 tbsp milk or cream (for golden top)
• Optional: sprinkle sugar on top for crunch

Instructions

Step 1: Prepare Dry Mix

1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. This ensures even distribution of leavening agents, which is essential for fluffy scones. Proper mixing at this stage sets the foundation for structure and rise.
2. Intensity Level: Low Focus on gentle mixing to avoid compacting the flour.

Step 2: Cut in the Butter

1. Add cold, cubed butter into the flour mixture. Using your fingertips or a pastry cutter, gently rub or cut the butter into the flour until the mixture resembles coarse breadcrumbs.
2. This step is crucial because cold butter creates steam during cooking, forming flaky layers inside the scones.
3. Intensity Level: Medium Work quickly so the butter does not melt from hand heat.

Step 3: Add Wet Ingredients

1. Slowly pour in the cold milk and vanilla extract. Mix gently using a fork or spatula until the dough just comes together. Do not overmix; overworking the dough will make the scones dense instead of fluffy.
2. If you are adding raisins, chocolate chips, or zest, fold them in at this stage.
3. Intensity Level: Low to medium The dough should look slightly rough and sticky but not wet.

Step 4: Shape the Dough

1. Lightly flour your surface and turn the dough out. Gently press it together into a round disc about 1 inch thick. Do not knead excessively; just bring it together.
2. Cut into 6–8 triangular pieces or use a round cutter for traditional shapes.
3. Intensity Level: Low Handle gently to maintain air pockets inside the dough.

Step 5: Chill the Dough

1. Place the shaped scones in the refrigerator for 10–15 minutes. This step helps the butter firm up again, ensuring the scones rise properly in the air fryer and don’t spread too quickly.
2. Intensity Level: Passive (no effort required) But highly important for texture control.

Step 6: Preheat Air Fryer

1. Preheat your air fryer to 180°C (356°F) for about 3–5 minutes. Preheating ensures even cooking and proper rise.
2. Intensity Level: Low

Step 7: Air Fry the Scones

1. Line the air fryer basket with parchment paper. Place the chilled scones inside, leaving space between each one for expansion.
2. Brush the tops lightly with milk or cream for a golden finish.
3. Cook at 180°C (356°F) for 10–12 minutes , or until the tops are golden brown and a toothpick inserted comes out clean.
4. If your air fryer is small, cook in batches.
5. Intensity Level: Medium Watch closely in the last 2 minutes to prevent over-browning.

Step 8: Cool and Serve

1. Remove the scones carefully and place them on a cooling rack. Let them cool for at least 5–10 minutes before serving. This allows the inside to set while keeping the exterior slightly crisp.
2. Serve warm with butter, jam, honey, or clotted cream.
3. Intensity Level: Low

Nutrition

Calories: 210 kcal · Protein: 4 g · Fat: 10 g · Carbohydrates: 26 g · Saturated Fat: 6 g · Fiber: 1 g · Sugar: 4 g · Sodium: 180 mg