Air Fryer Fruit Scones

These scones have a perfect golden-brown crust and a tender, flaky middle in about half the time it takes to preheat a traditional oven. Because the air fryer is a compact convection space, it circulates heat more efficiently, which helps the scones rise beautifully.

12 mins 180c   6–8 Scones 

Ingredients:

250g Self-raising flour (plus extra for dusting)

1 tsp baking powder (for extra lift)

50g Cold unsalted butter (cubed)

30g Caster sugar

150ml Whole milk (plus a

 splash for brushing)

 50g Sultanas or raisins

Instructions:

 In a large bowl, rub the cold butter into the flour and baking powder using your fingertips until it looks like fine breadcrumbs. Stir in the sugar and fruit.

 Make a well in the centre and pour in the milk. Use a knife to "cut" the liquid into the flour until a soft, slightly sticky dough forms. Turn the dough onto a floured surface. Gently pat it down to about 2.5cm (1 inch) thickness. Use a cutter to stamp out circles.

 Line the basket with a small piece of parchment paper (make sure it doesn't cover the whole base so air can still circulate).

 Place scones in the basket, leaving space between them. Brush the tops with a little milk. Air fry at 180 °C for 12 minutes until golden and hollow sounding when tapped on the bottom.

Tips for Success

Don’t overwork your dough or your scones will be tough!

 Use cold butter and cold milk. The steam created when cold fat hits the heat is what creates those flaky layers.

Don't twist the cutter! Press straight down and pull straight up. Twisting seals the edges and prevents them from rising.

Don't Overcrowd: Air fryers rely on airflow. If you pack them in, the sides will stay soggy. Cook in batches if necessary.

ENJOY with jam and clotted cream and a nice cuppa! 

 Leave out the fruit for plain scones or add cheese for a more savoury twist!