Tips for Making Scones in the Air Fryer

Air Fryer Scones

• Use cold butter and rub it into the flour to create a crumbly texture.
• Avoid overmixing the dough to keep your scones light and fluffy.
• Add a splash of milk or cream if the dough feels too dry, but don’t make it sticky.

• Set your air fryer to 180°C and let it heat for 2-3 minutes before adding the scones.
• This helps achieve an even rise and golden colour.

• Roll out the dough to about 2.5 cm thick and use a round cutter for uniform shapes.
• Evenly sized scones cook at the same rate, so none are under or overdone.

• Use baking paper or a silicone liner to stop the scones from sticking.
• Make sure there’s enough space around each scone for air to circulate.
• If you want to create a scone pull-apart, you can keep the dough balls close together, letting them bake into a soft, tear-apart style.

• Start with 8-10 minutes at 180°C and check if the tops are golden brown.
• If they’re not cooked through, reduce the temperature to 160°C and add a few extra minutes to avoid burning the outside.

• Place scones in a single layer without overlapping for even cooking.
• To make a scone pull-apart, arrange the dough balls close together in the basket so they bake into a soft, shareable tear-apart style.
• For crispier bases, remove the basket from the pan once the scones are almost done. Place a tray on top of the basket and invert the scones onto the tray. Slide the scones back into the basket with their bases facing up, and air fry for an additional 8 minutes or until golden and dry on the base.

• Lightly brush the tops of the scones with milk or an egg wash before air frying.
• This adds a lovely sheen and colour to your scones.

• Serve with your favourite toppings like butter, jam, or cream.
• If you’re saving some for later, reheat them in the air fryer for a few minutes to bring back their freshness.

GET THE RECIPE: Air Fryer Strawberry Scones by Western Star

 

• 2 cups self-raising flour, plus extra for kneading
• 1 teaspoon baking powder
• ¼ cup caster sugar
• 50g cold Wester Star Chef’s Choice unsalted butter, chopped
• 125g strawberries, hulled, finely chopped
• 2/3 cup milk, extra for brushing
• Strawberry jam, to serve
• Western Star Spreadable or whipped Western Star thickened cream, to serve

1. Sift flour and baking powder into a large bowl. Stir in sugar. Add butter and rub in with your fingertips until mixture resembles coarse breadcrumbs.
2. Stir in strawberries. Make a well in the centre. Add milk. Using a flat-bladed knife, stir until incorporated. Use your hand to bring together to form a dough. Turn out onto a lightly floured bench. Gently knead until reasonably smooth. Don’t over-knead. Pat out dough until 3cm thick.
3. Use a 5.5cm round cutter, dipped in flour, and cut out as many scones as you can in the first batch. Gather dough, knead again, pat out and cut out more scones.
4. Line the base of the air fryer with a piece of baking paper. Place scones close together in the air fryer basket. Brush tops lightly with milk.
5. Slide the pan and basket back into the air fryer. Set temperature to 160°C. Cook for 15 minutes until golden on top. Remove basket from pan. Place a tray on top of the basket and invert scones onto the tray. Slide scones back into the basket, bases facing up. Air-fry for a further 8 minutes or until golden and dry on the base. Stand for 10 minutes.
6. Split scones in half. Top with jam, Western Star Spreadable or whipped cream to serve.