Why You’ll Love This Recipe
These fruit scones are quick to prepare and cook in a fraction of the time compared to a traditional oven. The air fryer delivers a perfectly crisp exterior while keeping the inside soft and tender. They’re easy to customize with your favorite dried fruits and taste delicious warm with butter, jam, or clotted cream. Whether you’re new to scone-making or a seasoned baker, this air fryer version is a game changer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
cold butter (cubed)
granulated sugar
milk (plus extra for brushing tops)
egg (optional, for richer dough)
dried fruits (such as raisins, currants, chopped dates, or cranberries)
vanilla extract (optional)
Directions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the cold, cubed butter and use your fingers or a pastry cutter to rub it into the flour until it resembles coarse crumbs.
- Stir in the dried fruits.
- In a separate bowl, whisk together the milk (and egg, if using) with vanilla extract.
- Pour the wet ingredients into the dry mixture and stir just until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a round about 1 inch thick.
- Cut into 6–8 wedges or use a round cutter for traditional scone shapes.
- Preheat the air fryer to 350°F (175°C).
- Place scones in the air fryer basket lined with parchment paper, leaving space between each piece.
- Brush the tops with a little milk for a golden finish.
- Air fry for 10–12 minutes or until puffed and golden brown.
- Let cool slightly before serving warm with butter or jam.
Servings and timing
This recipe makes 6 to 8 scones.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes
Variations
- Lemon or orange zest: Add zest to the dough for a bright citrus flavor.
- Glazed top: Mix powdered sugar with a little milk and drizzle over cooled scones.
- Nutty version: Add chopped pecans or walnuts for crunch.
- Coconut scones: Mix in shredded coconut and dried pineapple for a tropical twist.
- Chocolate chip: Swap the dried fruit for dark or white chocolate chips.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
To reheat, air fry at 300°F for 2–3 minutes or microwave for 15–20 seconds.
Scones can also be frozen for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I make the dough ahead of time?
Yes, prepare and shape the dough, then refrigerate for up to 12 hours before air frying.
What kind of dried fruit works best?
Raisins, currants, cranberries, chopped apricots, or dates all work well. Use what you love.
Do I need to use egg?
No, the egg is optional. It adds richness, but milk alone will still yield tender scones.
Can I make these scones vegan?
Yes, use plant-based milk and vegan butter. Skip the egg or use a flax egg if desired.
Why are my scones dry?
Be careful not to overmix the dough or overcook them in the air fryer. Check doneness at the 10-minute mark.
Can I freeze the raw dough?
Yes, shape and freeze the scones unbaked. Air fry straight from frozen, adding 2–3 extra minutes to the cooking time.
Can I make gluten-free scones?
Yes, use a 1:1 gluten-free flour blend designed for baking.
How thick should I make the dough?
Pat the dough to about 1 inch thick for a good rise and soft center.
Do I need to preheat the air fryer?
Yes, preheating ensures even cooking and a golden crust.
Can I use self-raising flour?
Yes, skip the baking powder and salt if using self-raising flour.
Conclusion
Air Fryer Fruit Scones are a fast, delicious, and foolproof way to enjoy a timeless classic. With a golden crust, soft interior, and bursts of fruity sweetness, they’re perfect for a relaxing morning or afternoon break. Quick to prep and even quicker to cook, these scones will become a staple in your air fryer recipe collection.
PrintAir Fryer Fruit Scones
Air Fryer Fruit Scones are fluffy, lightly sweetened scones filled with dried fruits and cooked quickly in the air fryer for a crisp golden crust and soft, tender interior. A perfect quick breakfast, snack, or tea-time treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 to 8 scones
- Category: Breakfast, Snack
- Method: Air Fryer
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1/2 cup dried fruits (e.g., raisins, cranberries, chopped dates)
- 1/2 cup milk (plus extra for brushing)
- 1 large egg (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the cold, cubed butter and cut it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the dried fruits.
- In a separate bowl, whisk together milk, egg (if using), and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir just until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a round about 1 inch thick.
- Cut into 6–8 wedges or use a round cutter for traditional scone shapes.
- Preheat the air fryer to 350°F (175°C).
- Place the scones in the air fryer basket lined with parchment paper, leaving space between them.
- Brush the tops with milk for a golden finish.
- Air fry for 10–12 minutes, or until puffed and golden brown.
- Let cool slightly before serving warm with butter, jam, or clotted cream.
Notes
- Do not overmix the dough to avoid tough scones.
- Preheating the air fryer ensures even cooking and browning.
- You can freeze raw scones and cook from frozen with a few extra minutes.
- Optional egg adds richness but can be omitted for a lighter result.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
