Air Fryer Fruit Scones Recipe
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes (plus optional cooling)
Skill Level: Beginner | Yield: 8 medium scones
There’s something uniquely comforting about a warm scone, freshly baked and ready to be slathered with clotted cream and jam. This recipe harnesses the magic of the air fryer to deliver that experience in a fraction of the time, with a gorgeously golden exterior and a perfectly fluffy, fruit-studded interior. Forget heating up the whole oven—these scones are fuss-free, incredibly fast, and utterly delicious.
The key to perfect scones is keeping everything cold and handling the dough minimally, and this recipe is designed to do just that. In under 30 minutes, you can go from basic pantry ingredients to a batch of scones that will make your kitchen smell like a boutique bakery. Let’s bake.
Ingredients
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225g (1 ¾ cups) self-raising flour, plus extra for dusting
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1 ½ tsp baking powder
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40g (3 tbsp) cold unsalted butter, cubed
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30g (2 tbsp) caster sugar (granulated sugar works too)
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75g (½ cup) mixed dried fruit (raisins, sultanas, currants, or chopped apricots)
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120ml (½ cup) cold whole milk, plus 1 tbsp extra for glazing
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1 tsp vanilla extract (optional, but lovely)
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A pinch of salt
For Serving (Classic):
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Clotted cream or whipped cream
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Strawberry jam or your favourite preserve
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A pot of good tea
Equipment
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Air Fryer
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Mixing bowl
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Round cutter (approx. 6cm / 2.5 inches) or a glass
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Pastry brush (for glazing)
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Wire rack (for cooling)
Instructions
1. Prep & Mix Dry Ingredients
In your mixing bowl, sift together the self-raising flour, baking powder, and pinch of salt. Sifting adds air and ensures there are no lumps, leading to a lighter scone. Add the cold, cubed butter.
2. Incorporate the Butter
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. You can also do this with a pastry cutter. The goal is to work quickly so the butter doesn’t melt—those little butter pockets are what will create steam and lift during cooking, giving you a flaky texture.
3. Add Fruit & Sweeten
Stir in the caster sugar and dried fruit until evenly distributed. Make a well in the centre of the dry mixture.
4. Bring the Dough Together
In a jug, mix the cold milk with the vanilla extract (if using). Pour this into the well. Using a blunt knife or a silicone spatula, mix gently until a soft, shaggy dough begins to form. Do not overmix. It should just come together; a few dry patches are fine.
5. Shape & Cut
Turn the dough out onto a lightly floured surface. With floured hands, gently pat and fold it over itself 2-3 times—don’t knead it like bread. Pat it out to a circle about 2.5cm (1 inch) thick. Dip your cutter in flour and press straight down to cut out rounds—do not twist, as this seals the edges and hinders rising. Re-roll the scraps gently to cut the remaining scones. You should get 8.
6. Glaze
Place a sheet of parchment paper in your air fryer basket (this prevents sticking and makes cleanup easy). Arrange the scones on the paper, leaving a little space between them for air circulation. You may need to cook in two batches depending on your air fryer size. Brush the tops lightly with the extra milk for a golden finish.
7. Air Fry
Air fry at 180°C (350°F) for 10-12 minutes, until well-risen and deep golden brown on top. The cooking time can vary slightly between models, so check at the 10-minute mark.
8. Cool & Serve
Transfer the scones to a wire rack. They are best enjoyed slightly warm, not piping hot. Let them sit for 5-10 minutes to allow the crumb to set slightly, then split open with your hands (using a knife can compress them) and load up with jam and cream. The classic debate of jam-first or cream-first is yours to settle!
Tips for the Perfect Scone
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Keep it Cold: The number one rule. Use cold butter and milk straight from the fridge.
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Handle with Care: Overworking the dough develops gluten, leading to tough scones. Mix and shape with a gentle touch.
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Fresh Baking Powder: Ensure your baking powder is fresh for maximum rise.
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No Twisting: Press the cutter down firmly and lift straight up for the best rise.
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Customise: Swap dried fruit for grated cheese and a pinch of mustard powder for a savoury version.
Nutrition Information (Per Scone, without toppings)
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Calories: ~185 kcal
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Carbohydrates: 32g
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Fat: 5g
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(Saturated Fat: 3g)
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Protein: 4g
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Sugar: 9g
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Fibre: 1g
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Sodium: 85mg
Nutritional information is estimated using an online calculator and will vary based on specific ingredients and brands used. It is provided as a guide only
