Wholemeal raisin scones are my favourite way of making an ordinary morning a little better. The wholemeal flour gives them a nutty flavour, and the raisins add small pockets of sweetness to the crumb. Cold butter, cold buttermilk and a dough that is only gently brought together are the whole secret behind the fluffy result.
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In the air fryer they bake at 170 °C for 13 minutes, and including the preparation it all takes 28 minutes. You don’t have to heat up a whole oven for eight scones, and they come out tall and golden. Split them with a fork while they are still warm, and serve them with butter and jam.
Estimated reading time: 4 minutes
Table of Contents
Why I love wholemeal raisin scones in the air fryer
Scones are among the quickest things you can bake, because the dough does not have to rise first. Baking powder and bicarbonate of soda do the work, and the bicarbonate of soda gets an extra boost when it meets the acid in the buttermilk. That is why a morning bake needs no planning the evening before – you mix, pat out the dough, cut out the scones and bake them while the rest of the house wakes up.
The air fryer’s powerful hot air gives the scones a golden, slightly crisp surface, while the crumb inside stays soft and fluffy. The compact basket heats up quickly, and it is easy to keep an eye on the colour as they bake.
The difference between wholemeal and classic scones
Classic scones are made with white flour and have a pale, soft crumb. Here half of the flour is swapped for wholemeal flour, which gives more flavour and a slightly firmer crumb. The raisins provide the sweetness, so only a single tablespoon of sugar is needed in the dough. Remember that wholemeal flour absorbs more liquid than plain flour. If the dough feels dry once the buttermilk has been stirred in, add 1-2 tbsp extra – it should be soft and a little sticky.
My kitchen test of wholemeal raisin scones
I baked the scones in my Cosori Dual Blaze at 170 °C, and 13 minutes was spot on: they had risen nicely, the tops were golden, and the base sounded hollow when I tapped it lightly. Because the basket has heating elements both above and below, the base got the same lovely colour as the top. The preparation itself takes about 15 minutes, so the whole recipe comes in at 28 minutes.
I always check on them halfway through, because air fryers bake differently. If the top gets too dark, turn the temperature down to 160 °C for the rest of the time. I cut the baking paper slightly smaller than the bottom of the basket so the hot air can circulate, and I leave about 2 cm of air between the scones. If you have a smaller air fryer, it is better to bake them in two batches than to squeeze them together, and let the rest wait in the fridge in the meantime.
Dip the cutter in flour, press it straight down and lift it straight up again without twisting. That way the edges stay open, and the scones rise straight up with neat, tall sides.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is working the dough too much – that makes the scones tough and dense. Stir in the buttermilk with a dough scraper only until there is no dry flour left, and stop there. The second mistake is butter that is too warm. Take the butter straight from the fridge and rub it in quickly with your fingertips until the mixture resembles coarse breadcrumbs – the small cold pieces of butter are what give the fluffy crumb. The third mistake happens when brushing with egg and buttermilk: if the mixture runs down the sides, it glues the edges together, and the scones rise lopsided. So brush only the tops, and use a light hand.
How to serve wholemeal raisin scones
Let the scones rest on a wire rack for about 5 minutes so the crumb can set before you break them apart with a fork. Here are my favourites for the breakfast table:
- Soft butter and apricot or blackcurrant jam
- A slice of cheese as a salty contrast to the sweet raisins
- Honey or lemon curd when you want it a little more festive
- Skyr or Greek yoghurt with fresh berries
Storage and reheating
Wholemeal scones taste best on the same day, but they keep for 1-2 days in an airtight container at room temperature. Reheat them in the air fryer at 160 °C for 3-4 minutes, until they are warm. You can also freeze the scones for up to 3 months. Thaw them at room temperature, and then warm them in the air fryer in the same way.
With cold ingredients and a light hand, wholemeal raisin scones are some of the easiest bakes you can make in the air fryer. Bake a batch for your next weekend morning, and find the full recipe further down.
FAQ
Yes, you can, but they will be heavier and denser. Wholemeal flour also absorbs more liquid, so expect to need a little extra buttermilk. Half wholemeal flour and half plain flour gives the best balance between nutty flavour and a fluffy crumb.
A knife presses the crumb together so it gets squashed. If you push a fork in all the way round the side and gently pull the scone apart instead, the crumb stays fluffy, and the rough surface takes butter and jam well.
Recipe
Wholemeal raisin scones in the Air Fryer
Cooking Guide
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Kitchen scale
- 1 Measuring cup
- 1 Measuring spoons
- 1 Large bowl
- 1 Knife
- 1 Dough scraper
- 1 Round cutter - about 6 cm
- 1 Small bowl
- 1 Pastry brush
- 1 Parchment paper (for air fryer)
- 1 Cooling rack
Shopping list
Ingredients
How to make it
Preparation
- Cut 75 g butter into small cubes straight from the fridge. Rub the butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs and there are no larger lumps of butter left. Work quickly so the butter stays cold.
- Pour in 2 dl buttermilk and gently stir the dough together with a dough scraper, only until there is no dry flour left. The dough should be soft and a little sticky – do not knead it, or the scones will turn out tough.
- Turn the dough out onto a lightly floured work surface and gently pat it out with your hands into a flat slab about 2.5 cm thick.
- Cut out the scones with a round cutter of about 6 cm, dipping the cutter in flour between each cut. Press straight down and lift straight up again without twisting – that way the scones rise straight up with neat sides. Gather the scraps lightly, pat them out again and cut out the last ones. This makes about 8 scones.
- Whisk 1 pcs egg and 1 tbsp buttermilk together with a fork in a small bowl. Brush only the tops of the scones – if the egg mixture runs down the sides, they will rise lopsided.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Place the scones about 2 cm apart on a piece of baking paper that is slightly smaller than the bottom of the basket, so the hot air can circulate around them, and lower the paper into the basket. If there is not room for all of them at once, bake them in two batches and keep the rest in the fridge in the meantime.
- Bake the scones at 170 °C for 13 minutes, until risen and golden. Check on them halfway through – if the tops are getting too dark, turn the temperature down to 160 °C for the rest of the time. They are done when the base sounds hollow when tapped lightly. If you are baking in two batches, repeat with the rest.
Serving
- Let the scones cool on a wire rack for about 5 minutes so the crumb can set.
- Split the scones with a fork while they are still warm: push the fork in all the way round the side and gently pull them apart so the crumb stays fluffy.
- Serve the warm scones with butter and jam.
Our notes for the recipe
Keep the butter and buttermilk cold, and stir the dough together only until the flour has disappeared – the less you work it, the lighter the scones will be. The baking paper should be slightly smaller than the bottom of the basket so the hot air can circulate and the scones get an even colour. How they differ from classic scones:
Half of the flour is wholemeal flour, which gives a nutty flavour and a slightly firmer crumb than classic scones made with white flour, while the raisins add sweetness. Wholemeal flour absorbs more liquid than plain flour – if the dough seems dry, add 1-2 tbsp extra buttermilk. Variation:
Swap the raisins for chopped dried apricots, cranberries or dates, or add 1 tsp cinnamon or grated orange zest to the flour mixture. A sprinkling of rolled oats on top after brushing gives extra crunch. Serving:
Split the scones with a fork rather than a knife so the crumb does not get squashed. Serve them warm with butter and jam, and feel free to add a slice of cheese on the side for the breakfast table. Portion size:
The recipe makes about 8 scones (2 per serving). If your air fryer is smaller, you can bake them in two batches – keep the cut-out scones in the fridge while the first batch is baking.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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