Air Fryer British Cheese Scones That Rise!! SAVE energy & bake in SUMMER

My POPULAR British Cheese Scones can now be made in the AIR FRYER! I have been testing my best recipes in the air fryer and can now share how to make these scones, and still get the same great rise, as when baking in the oven. No matter what size your air fryer, (mine is 3.5 litre/3.7 quarts), you too can have success with your scones. Follow my thorough step-by-step recipe, tips on what NOT to do, as well as watching my 'almost real-time' video tutorial (links below), for success.
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*SAVE ENERGY
*SAVE MONEY
*MAKE SMALLER BATCHES
*STILL BAKE IN THE SUMMER MONTHS
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Air Fryer British Cheese Scones RECIPE:
www.easyonlinebakinglessons.c...
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More Scone & Air Fryer Videos:
THE VIDEOS:
Traditional British Scones VIDEO TUTORIAL:
• BRITISH SCONES VIDEO T...
Double Chocolate Orange AIr Fryer Scones Video:
• Easy Double Chocolate ...
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THE RECIPES:
Air Fryer British Scones RECIPE:
www.easyonlinebakinglessons.c...
Traditional British Scones RECIPE TUTORIAL:
www.easyonlinebakinglessons.c...
Air Fryer Chocolate Orange British Scones:
www.easyonlinebakinglessons.c...
Cranberry Spices British Scones:
www.easyonlinebakinglessons.c...
Cheese British Scones Recipe:
www.easyonlinebakinglessons.c...
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Happy Baking & Making
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Caro xx
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Edited by VideoGuru:videoguru.page.link/Best

[@dianawatkins3577]

Excellent video. Love the step by step instructions with great pics. This recipe is the best cheese scone recipe I have made. Thank you.

[@carolineseasybakinglessons]

Thank you so much Diana. I know you have made this recipe lots of times. Thanks for the feedback.

[@christinarevell9744]

Watched just to find out how to cook in an airfryer. Sooooo long this video, all that prodding and poking I'm surprised theres any air left in them!

[@ludovica8221]

You dont put sugar or eggs in a traditional British cheese scones
Its just
SR Flour
Baking powder
Butter
Milk
Cheese
salt, pepper, mustard powder, onion powder, garlic powder or herbs to taste
Never even heard of people putting egg into traditional scones, and sugar DEFINITELY only in sweet ones

[@carolineseasybakinglessons]

Well the small amount of sugar isn't there for sweetness (in the plain or savoury scones), but rather it helps with the structure (as in many baked items) as well as tender texture of the scone & acts as a natural preservative too. ,Same with eggs - whisking the egg activates the protein which is additional building structure or framework for the scones. This is why they always rise really really well and never flat like so many people's scones. It also helps give a lovely a golden colour to the scones, that milk alone would not. You should try it some time and see the difference. And these ingredients are not my idea, Mary Berry has been making like that for many decades and we know she is the Queen of Baking!

[@ludovica8221]

@@carolineseasybakinglessons well I wouldnt ever personally put sugar into any savory food at all anyway, Its certainly not in any traditional recipe. Yours are Mary Berry's recipe? a food technologist/nutritionist not a traditionalist, I am going by recipes going back into the 19th century when baking powder was the big novelty, and my recipe was probably thought new fangled in that day, The beauty of the densely textured traditional scones was that they were very filling, fast and cheap to make for poor families Eggs and sugar were luxuries and wouldnt have been wasted on such an everyday emergency item, Scones may be seen as a fancy tea-time treat now, but when my great grandmother was a girl they were the go-to when you had no bread

[@christinarevell9744]

Also you dont even say how much of the ingredients to put in!!
But sugar in savoury scones?!?! You're having a laugh. Think youve never made scones before

[@carolineseasybakinglessons]

You sound very angry and unappreciative of free content that you feel the need to shout via your keyboard. If you take the time to look at the sugar or the online recipe, it is a very small amount of sugar (like 11% in comparison to the flour). And sugar is very important in baking. It helps retain moisture, helps with the crumb, preserves the bake and in most cases helps with structure. This is why my scones are not flat like a lot of people's on RUclips, and rise well like a proper scone should. But thanks for taking the time to comment twice as it feeds the RUclips algorithm and promotes my recipe to more people. And just so you know, if you try the recipe as is, you are guaranteed success (and you won't taste any of the sugar).