Air-Fryer Cheese & Bacon Scones
Buttery savoury scones with crisp bacon, sharp cheddar, and chives worked into the dough — bacon scattered across the tops to render during baking. Twelve minutes in the air fryer. Eaten warm with butter, no jam required.
The savoury scone is the underloved cousin of the sweet jam-and- cream scone. Same fundamental technique (cold butter rubbed into self-raising flour, milk to bring together), different filling — crisp bacon, sharp cheddar, chives, and a pinch of mustard powder for warmth. The result is a tender breakfast biscuit halfway between a scone and a pull-apart cheese bread.
The air fryer makes these straightforward. The bacon crisps in the basket first (8 minutes), gets crumbled into the dough. The dough mixes in five minutes, pat into rounds, more bacon on top, air-fry at 200°C for 12 minutes.
The photo shows two scones on a white plate: one whole with visible bacon pieces baked on the golden top, one cut open and buttered to show the cheese-flecked tender interior. Breakfast in two bites, twelve minutes hands-on.
Method
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01
Cook the bacon
Heat the air fryer to 400°F (200°C). Air-fry bacon strips 7–8
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02
Rub in butter
In a bowl, whisk flour, salt, mustard powder, and cayenne. Add
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03
Add wet
Whisk buttermilk, egg, and Dijon. Pour into dry, stir with a knife
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04
Shape
Tip onto a floured surface. Pat into a 1-inch-thick rectangle. Cut
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05
Top
Place on parchment. Brush tops with milk. Sprinkle parmesan and
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06
Air fry
Heat air fryer to 400°F (200°C). Cook in a single layer 12–14
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07
Serve warm
Move to a wire rack, rest 3 minutes, serve warm with butter.