Air Fryer Scones

5 from 1 vote

These Air Fryer Scones are buttery, flaky, and ready in a fraction of the time it takes to bake them in the oven. Perfect for an English Tea Party, brunch, or an afternoon treat, they're crisp on the outside and tender on the inside.

Prep Time10

Cook Time15

Freezing Time20

Total Time45

Course: Brunch

Cuisine: English

Servings: servings

Calories: 269kcal

Author: Mike Cleavenger

Equipment

Ingredients

2.5 cups all-puropose flour (310 grams)
¼ cup sugar (50 grams)
1 tablespoon baking powder
¼ teaspoon kosher salt
8 tablespoon chilled unsalted butter (110 grams)
1¼ cup chilled heavy cream (295 mL)
1 egg beaten

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and use your fingers or pastry cutter to work it into the flour until the mixture looks like small pea-sized crumbs.
Pour the cold heavy cream into the flour mixture and mix with a wooden spoon, until the dough comes together.
Transfer the dough to a floured surface and gently shape it into a rectangular block. Let it rest for 5 minutes. Then, fold the dough in half, reshape it into a block again, and let it rest for another 5 minutes.
Using a rolling pin, gently roll the dough out to about 1 inch thick. Cut out the scones with a 1¾-inch round cutter, then place them on a parchment-lined baking sheet. Freeze for 20 minutes before air frying.
Preheat your air fryer to 365°F (185°C). Remove the scones from the freezer and brush the tops with the beaten egg. Arrange them in a parchment-lined air fryer basket, leaving space between each one. Air fry for about 15 minutes, or until golden brown.

Notes

Freezing the scones before baking will keep the butter firm, resulting in a scone that rises properly.
You might want to invest in a pastry cutter to work the cold butter into the flour.
Use cold butter and cold heavy cream.
I like to dip my ring cutter into flour to prevent the dough from sticking.
Serve scones with whipped cream, lemon curd, and jam.

Nutrition