This air fryer cranberry scone recipe is so simple and quick to make, yet the result is a perfect balance of crispy edges and a soft, buttery center. No need to preheat the oven or deal with a long bake time. You’ll love how easy and delicious this is!
Cranberry Scones in the Air Fryer
Ever since I got my air fryer and made my first recipe, I’ve completely fallen in love with it. Not only is it incredibly easy to clean compared to an oven, but it’s also my go-to for quick and successful meals—there’s barely any chance of failure when cooking with it.
Today, I decided to try making scones in the air fryer. If you’ve ever made scones before, you know how easy they are.
This recipe is perfect for a small batch, but if you’re planning to bake for a crowd, be sure to check out my oven-baked Cranberry Chocolate Chip Scones recipe for a larger batch that’s just as delicious!
Honestly, it’s so much simpler than making buns (like Walnut Buns) or cakes (like Chinese Cupcakes). You don’t need to deal with yeast, and there’s no kneading required (just think about the effort it takes to knead bun dough!). It’s truly foolproof, and the result is always delicious.
I’ve added some helpful tips below that will guarantee success every time. Trust me—if you follow them, your scones will turn out perfectly flaky and buttery!
Tips for Success:
- Use cold, cubed butter: The key to getting that flaky texture in scones is cold butter. The butter needs to be in small cubes, so when you rub it into the flour, it creates small pockets of fat that will help your scones rise and become tender. Don’t skip this step—cold butter is essential!
- Chill the dough: After mixing everything together, don’t rush. Give your dough a little time in the fridge (about 30 minutes). This helps the dough firm up, making it easier to cut and giving the scones more structure while they bake.
- Don‘t overmix the dough: Mix until just combined. Overworking the dough can lead to tough scones, which is exactly what we want to avoid. Be gentle!
- Air fryer temperature matters: Make sure to preheat the air fryer to 165°C (330°F). If it’s too hot or too cold, your scones may not cook evenly. Air fryers can vary, so adjust the time and temperature if needed!
- Brush with egg wash: For a golden, glossy finish, brush the tops of your scones with egg wash before baking. This will give them a beautiful color and extra flavor.
Ingredients:
- 180g cake flour
- 5g baking powder
- 20g white sugar
- 50g butter, cut into small pieces
- 2 eggs (1 for the dough, 1 for egg wash)
- 50ml milk
- 60g dried cranberries
Instructions:
Mix dry ingredients: In a large bowl, mix together 180g of cake flour, 5g of baking powder, and 20g of white sugar. Then, add 50g of cold butter to the dry ingredients and use your hands (with gloves) to rub the butter into the flour until it resembles coarse cornmeal. This will help give your scones that tender, flaky texture.
Make the dough: Crack 1 egg into a separate bowl and whisk in 50ml of milk to make the egg mixture. Pour the egg mixture into the flour-butter mixture and stir with a spatula until it forms a crumbly dough. Then, gently knead the dough with your hands until it comes together into a smooth ball. Be careful not to overwork the dough to avoid tough scones.
Add cranberries: Stir 60g of dried cranberries into the dough, ensuring they are evenly distributed.
Chill the dough: Shape the kneaded dough into a round flat disk and wrap it in plastic wrap. Refrigerate it for 30 minutes. This helps the scones hold their shape and bake more evenly in the air fryer.
Cut the dough: Once chilled, remove the dough from the fridge and place it on a clean work surface. Using a knife, cut the dough into 6 equal portions. Try to make the pieces as uniform as possible to ensure even baking.
Bake the scones: Preheat your air fryer to 165°C. Place the scones in the air fryer basket, leaving space between them. Brush the tops with egg wash (the second egg). Bake at 165°C for 15 minutes, then flip the scones and bake for an additional 5 minutes. Keep an eye on them through the air fryer’s transparent window—if they start browning too quickly, lower the temperature slightly or reduce the baking time.
Serve: Once baked, remove the scones from the air fryer and let them cool slightly on a wire rack. When they’re cool enough to handle, enjoy!
Frequently Asked Questions
Can I use fresh cranberries instead of dried cranberries?
Yes, you can substitute fresh cranberries. However, fresh cranberries may release more moisture during baking, so your scones might be slightly more delicate. You may need to reduce the amount of milk slightly if the dough becomes too wet.
Can I freeze these scones?
Yes! You can freeze the unbaked scones before cooking. Simply shape and cut the dough, then freeze them on a baking sheet. Once frozen solid, transfer them to an airtight container or freezer bag. When ready to bake, you can cook them directly from the freezer—just add a few extra minutes to the baking time.
What can I serve these scones with?
These scones are delicious on their own, but you can also serve them with clotted cream, jam, or butter for a lovely treat.
No-Fail Air Fryer Scones with Cranberries
Ingredients
- 180 g cake flour
- 5 g baking powder
- 20 g white sugar
- 50 g butter cut into small pieces
- 2 eggs 1 for the dough, 1 for egg wash
- 50 ml milk
- 60 g dried cranberries
Instructions
- Mix dry ingredients: In a large bowl, mix together 180g of cake flour, 5g of baking powder, and 20g of white sugar. Then, add 50g of cold butter to the dry ingredients and use your hands (with gloves) to rub the butter into the flour until it resembles coarse cornmeal. This will help give your scones that tender, flaky texture.
- Make the dough: Crack 1 egg into a separate bowl and whisk in 50ml of milk to make the egg mixture. Pour the egg mixture into the flour-butter mixture and stir with a spatula until it forms a crumbly dough. Then, gently knead the dough with your hands until it comes together into a smooth ball. Be careful not to overwork the dough to avoid tough scones.
- Add cranberries: Stir 60g of dried cranberries into the dough, ensuring they are evenly distributed.
- Chill the dough: Shape the kneaded dough into a round flat disk and wrap it in plastic wrap. Refrigerate it for 30 minutes. This helps the scones hold their shape and bake more evenly in the air fryer.
- Cut the dough: Once chilled, remove the dough from the fridge and place it on a clean work surface. Using a knife, cut the dough into 6 equal portions. Try to make the pieces as uniform as possible to ensure even baking.
- Bake the scones: Preheat your air fryer to 165°C. Place the scones in the air fryer basket, leaving space between them. Brush the tops with egg wash (the second egg). Bake at 165°C for 15 minutes, then flip the scones and bake for an additional 5 minutes. Keep an eye on them through the air fryer's transparent window—if they start browning too quickly, lower the temperature slightly or reduce the baking time.
- Serve: Once baked, remove the scones from the air fryer and let them cool slightly on a wire rack. When they're cool enough to handle, enjoy!
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