Name: Air fryer lemonade scones – a foolproof recipe that actually works
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9
Ingredients: 1 ½ cups self raising flour; ½ cup thickened cream; ½ cup lemonade, chilled; milk, to brush; jam and whipped cream, to serve

Is there anything more crowd-pleasing than a classic lemonade scone? With just three simple ingredients, they’re practically foolproof — and yet somehow, making them in an air fryer takes them to a whole new level. If you love fluffy scones with a golden, crisp top (and honestly, who doesn’t?), this method is an absolute game-changer. Because the cooking capacity of most air fryers is smaller than a standard oven, this recipe makes a smaller yield than a traditional batch of scones — but what it lacks in quantity, it more than makes up for in speed. We’re talking prep to table in just 25 minutes flat.

Pro tip One thing worth knowing if you’re baking in an air fryer: always cut your baking paper to roughly the same size as what you’re cooking. The air circulation is strong, and any excess paper can flap around and become a problem inside the appliance.

Ingredients

1 ½ cups self raising flour

½ cup thickened cream

½ cup lemonade, chilled

milk, to brush

jam and whipped cream, to serve

Method

Step 1

Sift self raising flour into a bowl and make a well in the centre. Add cream and lemonade. Using a flat bladed knife mix ingredients until just combined (don’t over mix).

Step 2

Turn out dough onto a lightly floured bench and shape into a 3cm round. Using a 4.5cm round scone cutter, cut dough into 9 rounds, gently pressing offcuts together if needed.

Step 3

Cut a piece of baking paper slightly smaller than your air fryer basket. Place paper in air fryer basket and arrange scone rounds, almost touching, on paper. Brush tops of scones with a little milk. Air fry at 160C for 15 minutes or until scones are golden and sound hollow when tapped.

Step 4

Serve with jam and cream.

Air fryer lemonade scones on a cooling rack next to an air fryer. One scone has been cut open and has jam and cream on it. — *(Credit: Sarah Murphy)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.