These golden, savory air fryer cheese scones deliver a crisp outer crust with a soft, buttery crumb packed with melted sharp cheddar. Made with fine almond flour and Greek yogurt, they satisfy classic bakery cravings while keeping your macro goals on track. They are the ultimate low-carb, high protein savory bake for anyone wanting rich flavor without the carb crash.
Ingredients
- 200g (2 cups) superfine blanched almond flour (do not use coarse almond meal)
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp garlic powder
- 100g (1 cup) sharp cheddar cheese, freshly grated
- 80g (1/3 cup) plain Greek yogurt, full-fat
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter, cold and cubed (keep chilled until folding)
- 1 tbsp milk or heavy cream (for egg wash/brushing)
Instructions
- Preheat and Prep: Set the air fryer to 165°C (330°F). Line the bottom of the basket with a perforated parchment paper sheet.
- Whisk Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, sea salt, and garlic powder until no clumps remain.
- Cut in Fat & Cheese: Drop in cold butter cubes and work them into the flour with your fingertips until crumbly; gently toss through the grated cheddar.
- Form the Dough: Pour in the beaten egg and Greek yogurt; fold gently with a spatula just until a cohesive, slightly sticky dough forms.
- Shape: Turn dough onto parchment paper, press into a flat round disc roughly 1-inch thick, and cut into 6 even triangular wedges using a sharp knife.
- Air Fry: Arrange wedges in the air fryer basket with at least 1 inch of clearance between them; lightly brush the tops with cream or milk.
- Bake: Cook at 165°C (330°F) for 8–10 minutes until puffed, the tops are deep golden brown, and an inserted toothpick comes out clean.
- Cool: Let scones rest inside the open air fryer basket for 5 minutes, then transfer to a wire rack to firm up before serving.
Notes
Reheating: Warm chilled scones in the air fryer at 160°C (320°F) for 2–3 minutes to restore the exterior crunch. Allergy Swap: If tree nut allergies are a factor, substitute almond flour 1:1 by weight with sunflower seed flour (note: dough may turn slightly green due to chlorophyll reacting with baking powder, which is harmless). Flavor Boosts: Fold in 1 tablespoon of chopped fresh chives, a pinch of smoked paprika, or finely diced jalapeños for added heat. Storage: Allow scones to cool completely on a wire rack. Store in an airtight glass container lined with a paper towel in the refrigerator for up to 5 days. For long-term storage, wrap each scone individually in plastic wrap, place in a zip-top freezer bag, and freeze for up to 2 months; thaw overnight in the fridge and reheat in the air fryer at 160°C (320°F) for 3 minutes.
