These Air Fryer Cherry Scones are a perfect way to use kitchen staples to make a delicious and quick breakfast. I love pairing this with a nice cup of tea in the morning, and it’s so easy that it’s a great way to involve the kids so they can learn to bake.
MY OTHER RECIPES
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Where do scones come from?
Scotland is the birthplace of scones, and are thought to be a close cousin to bannocks. Bannocks are a plain round flat bread traditionally eaten in Scotland. The first printed reference to scones came from a Scottish poet.
It’s said that the name scone came from the Stone (scon) of Destiny which was the stone Scottish kings sat upon once they were crowned. If you would like to read more head over to The Nibble.
Prepare the dough
Scones are a versatile recipe, and I love using dried fruit in mine. Paradise Fruit Company was kind enough to provide product for this post, however, all opinions expressed in it are my own. I adore their products especially since they have been a prominent business in my local community for decades.
To make the dough start by whisking together in a large bowl the flour, sugar, baking soda, and salt. Be sure to evenly distribute the ingredients. Add to this the the cold butter which has been cut into pieces.
Use a dough blender to reduce the butter to pea sized pieces.
What if I don’t have a dough mixer?
If you don’t have a dough mixer you can use a stand mixer to combine ingredients. Or, you could use two knives and in a criss cross pattern cut the butter into smaller pieces. You could also use a grater to shave the pieces.
Next make a well in the middle of the flour in the bowl, and pour in the buttermilk. Stir until combined. If it seems to dry then add a little more buttermilk.
Add to this the candied red cherries, and stir well to combine. What I love about scones is that you can add any dried fruit to this recipe, and it would be so yummy. To make this holiday friendly be sure to use a combination of red and green dried cherries.
Rolling and forming the dough
Put the dough on a lightly floured surface. Pat into a rectangle, and using a pastry scraper fold each side to make a small rectangle. Repeat this two more times.
Cut the dough in half and form two small discs about 3/4-inch thick.
Cut each disc into eight wedge-shaped pieces. You can cook both now in two separate batches. Or, you could cook one now then freeze one for later. If you freeze the dough be sure to use it within one month, and thaw completely in the fridge prior to baking.
You can also make these the night before, cover with plastic wrap or place in a plastic bag, and then cook the next day.
How to make scones in the air fryer
I used my Instant Pot Air Fryer Lid to bake this scones in my Instant Pot. If you are cooking both discs in the same day you will have to do this process twice.
Place the basket that came with you Air Fryer Lid in the Instant Pot with the stainless steel shelf that came with it. Place the scone wedges for one disc inside. Place the air fryer lid on top. Use the bake option to cook at 340-degrees for 12-14 minutes.
Once done remove from Instant Pot, and allow to cool on a wire rack. The scones should remove easily from the stainless steel insert.
Prepare the lemon glaze
In a small mixing bowl combine the powdered sugar and enough lemon juice to make an icing. If to thin or to thick just add either a little more powdered sugar or lemon juice. Drizzle on top of the cool scones.
Scones are best eaten on the same day, however, you can keep them in a sealed airtight container for up to three days.
Air Fryer Cherry Scones with Lemon Glaze
- 2 cups flour
- 1/4 cup sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter cold and cut into eight pieces, I used unsalted
- 1/2 cup buttermilk
- 8 ounces dried red cherries whole
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- Whisk together flour, sugar, baking soda, and salt.
- Add cold cut butter pieces, using a dough blender cut into pea size pieces. If you do not have a dough blender then see post above for other options.
- Make a well in the flour mixture, and add buttermilk. Stir until combined. If to dry then add additional buttermilk. Stir in dried red cherries.
- Put dough on a floured surface, and pat into a large rectangle. Fold in each side to make a small rectangle. Pat out again, and repeat two more times.
- Form into two discs that will fit the air fryer. They should be about 1/2 inch thick or so. Cut each disc into 8 wedges. Dough will be cooked in two batches.
- Place air fryer basket in Instant Pot, put wedges for one disc on stainless steel insert. Put Instant Pot Air Fryer Lid on using the Bake function for 12-14 minutes at 340-degrees.
- Once done cool for 10 minutes. While cooling prepare the lemon glaze by combining the powdered sugar and lemon juice. If to thick or thin add either more powdered sugar or lemon juice until desired consistency is achieved.
- Can be frozen for up to one month, and then thawed in refrigerator to bake. Can be made the night before and store in the refrigerator for baking the next day. Best eaten same day or can be store in an airtight container for up to three days.