Air-fryer Scallion Cheesy Scones
These air fryer scallion cheesy scones are my easy twist on Sue Li’s viral NYT “sour cream and onion” biscuits — crispy outside, soft inside, and packed with buttery, cheesy goodness.
Equipment
- Mixing bowl, air fryer
Ingredients
- 1/2 cup all-purpose flour
- 1/4 baking powder
- 50 g cold unsalted butter cubed
- 1/4 cup grated cheese Parmesan or cheddar
- 1/4 cup chopped scallions
- A few tablespoons of milk add slowly
- Light oil spray
Instructions
- In a large bowl, mix flour and baking powder.
- Rub cold butter into the mixture until crumbly.
- Stir in cheese and scallions, then add milk gradually until the dough just comes together.
- Shape into rough balls and place on a foil-lined, lightly oiled air fryer basket.
- Spray the tops with a little oil and air fry at 180°C (350°F) for 18–20 minutes, or until golden brown.
- Serve warm with more butter.
Notes
1. Can you really make scones in an airfryer?
Yes! Airfryers mimic a mini convection oven, circulating hot air to create a golden, crispy crust. Scones actually turn out beautifully — sometimes even crispier than oven-baked ones.
2. What’s the difference between scones and biscuits?
In the US, these are often called drop biscuits. In the UK and Commonwealth countries, the same dough is known as scones. Both use flour, butter, and a leavening agent, and both rely on cold butter for flakiness.
3. What cheese works best for this recipe?
Salty, firm cheeses like cheddar, parmesan and pecorino romano work best because they hold their shape and flavour while melting slightly.
5. Why must the butter be cold?
Cold butter melts slowly during airfrying, creating tiny steam pockets that make the scones flaky and tender. Warm or melted butter will lead to dense, greasy scones.
6. My dough looks rough. Is that okay?
Yes! Drop biscuits/scones don’t require a smooth dough. A shaggy, rough dough is perfect — overmixing makes them tough.
7. How do I prevent my scones from becoming dry?
Don’t overmix. Add just enough milk for the dough to come together. Airfry until lightly golden — not dark brown. And don’t crowd the basket; good airflow = even cooking.
8. Can I substitute milk with something else?
Yes, you can use buttermilk, yogurt (thinned with a little water), cream or plant milk.
9. Can I store or freeze the scones?
Yes. Store at room temp for 1–2 days. Refrigerate for up to 4 days. Freeze for up to 2 months. Reheat in the airfryer at 160°C for 3–4 minutes.
10. Can I freeze the dough instead?
Absolutely — portion the dough into balls and freeze. Airfry straight from frozen, adding a few extra minutes until golden.