Air Fryer Strawberry Scones

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Description

Air Fryer Strawberry Scones — I have a sweet tooth, and I love to bake. This morning, I tried my hand at making scones with an air fryer! They turned out so delicious that I wanted to share the recipe with you too. It’s quick and easy- just what we need on our busy mornings.

Ingredients

Strawberry Scones:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 6 tablespoons butter, unsalted, and diced
  • 1/2 cup buttermilk
  • 1/2 cup strawberries, diced

Glaze:

  • 1/4 cup powdered sugar
  • 1-2 tablespoons heavy whipping cream

Instructions

  • Sift flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
  • Cut cold butter into small chunks (½ tablespoon-size pieces) and add to the dry ingredients.
  • Use a pastry blender or two forks to cut the butter into the flour mixture until the butter is broken down into pea-size pieces.
  • Add buttermilk and stir to combine into a rough mixture.
  • Add the strawberries into the scone mixture and gently stir to distribute the strawberries evenly without squishing them.
  • Form the dough into a circle and pat out until it is only ¾” thick.
  • Score the dough lightly into wedges and lift carefully into the greased basket of the air fryer. (A greased air fryer basket is preferable to using parchment paper – see note below).
  • Cook in the air fryer at 350°F for 15 minutes or until the scone is cooked all the way through.
  • Whisk together glaze ingredients, adjusting the amount of cream until desired consistency is reached.
  • Drizzle glaze over scones and allow to set.
  • Plate, serve, and enjoy!

Equipment

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 1 month.

Recipe Notes:

  • Scone will be deep golden brown on top, but it is essential to make sure the bottom of the scone is cooked through. If needed, cut through the scone on the scored wedge sections, separate slightly, and continue cooking in the air fryer for 2-3 minutes longer until the scone is cooked in the center.
  • Likewise, it is essential that the scone rounds are not too thick – be sure they are no more than ¾” wide.
  • The air fryer does not need to be pre-heated; you may need to adjust cook time depending on the wattage of the air fryer.
  • The buttermilk adds a fantastic depth of flavor and moisture to these scones. You can also use milk. They are crispy and slightly flakey on the top of the air fryer and dense and moist on the inside.
  • The strawberries add quite a bit of moisture; ½ cup chopped strawberries is the maximum amount you can add to the recipe. Rinse and allow strawberries to dry before cutting; remove excess humidity or juice before adding to the scone dough.
  • You can also use a scone pan.
  • It is unnecessary to use parchment paper under the scone, even though this makes transferring into and out of the air fryer easier. Because the scone is thick, the swirling air underneath helps the scone cook more evenly. If you use parchment paper, you will likely need to cook the scone 3-4 minutes longer.
  • You can also drop the scone dough in scoops to make individual round scones.
See also  creamy spinach and mushroom spaghetti

Nutrition

Serving: 1ServingCalories: 226kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 26mgSodium: 221mgPotassium: 64mgFiber: 1gSugar: 13gVitamin A: 316IUVitamin C: 5mgCalcium: 63mgIron: 1mg

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