Air Fryer Scones
Quick and delightful air fryer scones that are golden, tender, and versatile enough for any occasion, from brunch to tea with friends.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute: 1-to-1 gluten-free flour blend for GF
- 1/4 cup sugar Use coconut sugar or honey adjustment if preferred
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Substitute: vegan butter for dairy-free
- 1/2 cup milk Whole milk gives richer texture; plant milks work too
- 1 teaspoon alcohol-free vanilla extract
Add-ins
- 1/2 cup raisins or currants (optional) Try chocolate chips or chopped dried apricot instead
Instructions
Preparation
- In a large bowl, whisk the flour, sugar, baking powder, and salt until evenly combined.
- Add the cold, cubed butter and cut it into the dry mix until the texture looks like coarse crumbs with pea-sized bits of butter remaining.
- Pour in the milk and vanilla, and stir with a spatula until the dough just comes together—don’t overmix.
- Fold in the raisins or currants if using, distributing them evenly without overworking the dough.
- Turn the dough onto a lightly floured surface and knead very gently 4–6 times to bring it into a smooth ball.
- Pat the dough into a circle about 1 inch thick and cut into 6 or 8 wedges, or press out rounds with a cutter.
Cooking
- Preheat your air fryer to 320°F (160°C) and lightly grease or line the basket if your model needs it.
- Place scones in a single layer in the basket, leaving small gaps for air circulation.
- Air fry for 10–12 minutes, rotating the basket once if necessary, until the tops are golden brown.
- Remove and let cool slightly on a rack before serving.
Notes
Keep the butter cold for flaky layers. If you add very wet mix-ins, reduce milk slightly. For shiny tops, brush scones with a little milk before air frying.