Air-fryer Cheddar cheese & chive scones

Name: Air-fryer Cheddar cheese & chive scones
Cook time: 28 min
Total time: 28 min
Yield: 6
Ingredients: 200g self-raising flour, plus extra for dusting; 1 tsp baking powder; 1 tsp English mustard powder; cayenne pepper; 75g cold unsalted butter; 120g mature Cheddar cheese; 1 bunch of chives (20g); 70ml milk, plus extra for brushing; olive oil; 200g light cream cheese; ½ a lemon; optional: extra virgin olive oil

With lemon cream cheese

Vegetarian

28 mins (Hands on 16 minutes | Cook 12 minutes)

Super easy

serves 6

About the recipe

Let me show you how well you can bake in the air fryer – this is a brilliant little recipe that I know you’re going to love. These savoury scones are absolutely delicious – crispy and golden, but also fluffy inside – and you can knock them together really quickly. Serve with soup, salad or as part of a ploughman’s lunch.

nutrition per serving

Calories

18%

Fat

34%

Saturates

69%

Sugars

Salt

18%

Protein

23%

Carbs

11%

Fibre

of an adult’s reference intake

Recipe From

Jamie's Air-Fryer Meals

By Jamie Oliver

FIND OUT MORE

Easy Air Fryer

By Jamie Oliver

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Ingredients

200g self-raising flour, plus extra for dusting

1 tsp baking powder

1 tsp English mustard powder

cayenne pepper

75g cold unsalted butter

120g mature Cheddar cheese

1 bunch of chives (20g)

70ml milk, plus extra for brushing

olive oil

200g light cream cheese

½ a lemon

optional: extra virgin olive oil

Top Tip

If you don’t have self-raising flour, use plain instead, but up the baking powder to 2 teaspoons.

Method

Sift the flour into a bowl with the baking and mustard powders, then add a generous pinch each of cayenne pepper and sea salt. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.
Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don’t be tempted to over-mix.
Turn out on to a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges. Lightly brush the tops with milk, grate over the remaining cheese, and sprinkle with a little cayenne.
Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180°C for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.
Mix the cream cheese with a good few gratings of lemon zest, season with black pepper, and add a drizzle of extra virgin olive oil, if you like. Serve with the warm scones. Great with a watercress, chicory, apple and walnut salad.

This recipe is for a 1-drawer air fryer.

Use regular English mustard in place of mustard powder, if that’s what you’ve got in the cupboard.
Switch up your choice of cheese and herbs, or have a play with a blend of your favourites.
Make them sweet, with vanilla, lemon or orange zest and/or dried fruit.

All recipes from Easy Air Fryer were tested at least twice in a Tefal single (4.2 litres) or dual (8.3 litres) air fryer, as well as in a range of air fryers by my team of office testers at home. All air fryers are different, so results may vary – please follow the recipe instructions for guidance, and use your instincts to adjust times accordingly if your machine runs a little hotter or colder than average.

Tags

Air-fryer Cheese Vegetarian Baking Bread & doughs Mother's day Entertaining