Cheddar and pecan scones
Whip up a batch of these nutty savoury scones for an easy weekend treat to serve friends and family
Air-fryer scones
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Serves 6
Skip to ingredients
- 350g self-raising flourplus extra for dusting
- 1 tsp baking powder
- 4 tbsp golden caster sugar
- 80g unsalted buttercut into cubes
- 200ml buttermilk
- 2 tbsp milk
- clotted cream and jamto serve
Nutrition: per serving
- kcal386
- fat12.3g
- saturates7.4g
- carbs60.3g
- sugars16.2g
- fibre2.3g
- protein7.5g
- salt0.8g
Method
step 1
Sift the flour and baking powder into a large bowl, and whisk in a large pinch of salt and the caster sugar. Toss the cubed butter into the flour mixture, then rub in the butter using your fingertips until the mixture resembles breadcrumbs.
step 2
Pour in the buttermilk and quickly mix in using a cutlery knife to create a shaggy dough. Knead the dough briefly on a floured worksurface, then gently shape into a square, about 20cm across and 2cm thick. Use an 8cm fluted or straight biscuit cutter to stamp out six scones, re-rolling the offcuts to get up to two more, if you like. Chill for 20 mins.
step 3
Heat the air-fryer to 190C. Gently lift the scones into the basket, making sure they’re evenly spaced apart, and bake in batches for 16-18 mins per batch until golden and risen. Cool slightly, then serve warm with jam and clotted cream.
