Air Fryer Sugared scones

by

🍽️ Air Fryer Sugared Scones

Light, buttery scones baked in the air fryer and finished with a sweet crunchy sugar topping. No oven needed!

🧾 Ingredients (Makes 6–8 scones):

Dry Ingredients:

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • ¼ tsp salt

  • ¼ cup granulated sugar

Wet Ingredients:

  • ½ cup cold unsalted butter (1 stick), cubed

  • ⅔ cup heavy cream (plus more for brushing tops)

  • 1 large egg

  • 1 tsp vanilla extract

For the Sugared Topping:

  • 2 tbsp coarse sugar (like turbinado or demerara)

  • Optional: ½ tsp cinnamon mixed in the sugar

👩‍🍳 Instructions:

1. Preheat Air Fryer:

  • Set air fryer to 350°F (175°C) and preheat for 3–5 minutes.

2. Make the Dough:

  1. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.

  2. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

  3. In a separate bowl, mix cream, egg, and vanilla. Pour into the dry ingredients and gently combine just until a shaggy dough forms. Don’t overmix.

3. Shape the Scones:

  1. Turn dough out onto a lightly floured surface.

  2. Gently pat it into a 1-inch thick circle or rectangle.

  3. Cut into 6–8 wedges or rounds using a knife or biscuit cutter.

4. Prepare for Air Frying:

  1. Place parchment paper or an air fryer-safe liner in the basket.

  2. Brush tops of scones with a little heavy cream.

  3. Sprinkle generously with coarse sugar.

5. Air Fry:

  • Air fry at 350°F (175°C) for 10–12 minutes, or until golden brown and firm to the touch.

  • Depending on your air fryer size, you may need to cook in batches.

6. Cool and Serve:

  • Let cool for 5–10 minutes before serving.

  • Serve plain or with jam, butter, or clotted cream.

🍓 Optional Add-ins:

  • ½ cup dried fruit (raisins, cranberries, or chopped dates)

  • Zest of 1 lemon or orange

  • ½ cup chocolate chips

  • Swap vanilla for almond extract for a twist

❓ Q&A: Air Fryer Sugared Scones

Q: Can I use milk instead of cream?

A: You can use whole milk or half-and-half, but heavy cream gives the richest texture and best rise.

Q: Why cold butter?

A: Cold butter creates flaky pockets in the scones as it melts during cooking. Warm butter blends too much and makes the scones dense.

Q: Do I need parchment paper in the air fryer?

A: It helps prevent sticking and makes cleanup easier. Just make sure it’s perforated or weighed down to avoid it flying into the heating element.

Q: Can I freeze the dough?

A: Yes! Shape the scones, then freeze them unbaked. When ready to cook, air fry from frozen at 350°F for 13–15 minutes.

Q: How do I store leftovers?

A: Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat in the air fryer at 325°F for 2–3 minutes.

Q: Can I make them gluten-free?

A: Yes! Use a 1:1 gluten-free flour blend designed for baking. You may need a touch more cream depending on the blend.

Q: Can I make mini scones?

A: Absolutely. Just cut smaller portions and reduce cook time to 8–9 minutes at 350°F.

Leave a Comment