I love fall—the leaves, the crisp air, and of course, pumpkin-flavored everything. I have been craving scones for a few weeks now, so when the weather turned cool enough to turn on my oven this morning, I decided it was time to make some Air Fryer Pumpkin Raisin Scones! They are quick and easy, which means you can whip up a batch in no time!
There is nothing better for breakfast than a batch of homemade scones. And the air fryer does an amazing job at perfectly cooking these.
My favorite time of year is quickly approaching. I’m talking about pumpkin season! Fall has always been my favorite season, and this year it’s because I can’t wait to make all my favorite pumpkin recipes. One thing that goes great with a cup of coffee is a delicious homemade scone. This recipe for Air Fryer Pumpkin Raisin Scones will have you craving autumn in no time at all!
If you have never made scones before, this is a perfect place to start, and they are light and fluffy and filled with both raisins and walnuts, oh so good!
If you are looking for even more Air Fryer Breakfast Recipes, some of my favorites are AIR FRYER MINI CHEESE FRITTATAS, AIR FRYER BREAKFAST SAUSAGES, AIR FRYER BROWN SUGAR CANDIED BACON, and AIR FRYER BACON SALTED CARAMEL DONUTS.
What Are Scones?
What are scones? Scone is a British word for biscuits, typically made from flour, butter, sugar and eggs. Historically they were eaten with cream or jam to fill the space between two halves of the biscuit. Here in America we have many variations on the original recipe – Air Fryer Pumpkin Raisin Scones- being one example!
Scones are delicious because they’re so versatile – you can make them sweet or savory depending on your mood. Our favorite thing to do is use them as vessels for our favorite breakfast spreads like hummus butter or jam! If you’re feeling really adventurous try making some Air Fryer Zucchini Bacon Cheddar Scones to enjoy alongside your morning cup of coffee.
Ingredients Needed For Air Fryer Pumpkin Raisin Scones
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Butter
- Canned Pumpkin
- Buttermilk
- Egg
- Raisins
- Walnuts
How To Make Air Fryer Pumpkin Raisin Scones
Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Take your butter, which should be very cold, and grate it into the bowl. If you don’t have a grater, you can use a sharp knife to chop it finely.
Add in the pumpkin, buttermilk, and egg. Mix well. Fold in the raisins and walnuts.
Knead together, be careful not to overwork dough. It should still be a little wet but sprinkle with a little flour if it gets too sticky. Transfer mixture to a piece of parchment paper, form & flatten into a large circle. Place in the freezer for about 15 minutes.
Preheat the air fryer to 330 degrees F, air fryer setting. Remove dough from the freezer, cut it into 8 triangles. Each triangle is a scone.
Line your air fryer basket with parchment paper. Pull apart each scone from the circle and place the scones on the parchment paper about an inch & a half apart from each other. I was able to do two batches with four scones each.
Using a pastry brush, paint each scone liberally (on the sides & tops) with heavy cream. Then sprinkle each scone liberally with raw sugar (optional)
Place basket in the air fryer and “air fry” for 9-11 minutes. Insert a toothpick into the middle to see if it comes out clean, and the scones are fully cooked. Additionally, they should be a nice golden color.
Place on a cookie rack and allow to cool for ten minutes.
Pro Tips:
- Do not overwork the dough. Otherwise, you will end up getting some dense scones.
- This recipe will work in any Air Fryer, basket, or oven model. I have made these over the years in the Ninja Foodi, Instant Pot Vortex, PowerXL, Cosori, Instant Pot Crisp Lid, and Mealthy Lid. The recipe will remain the same, and the cooking time may vary.
- Use a piece of parchment paper or a reusable silicone liner underneath the scones so the batter does not stick to the air fryer basket.
How To Store:
Store scones in an air-tight container for 2-3 days or in the fridge for up to a week. Scones can also be frozen (for up to 3 weeks) & reheated in the air fryer for 3-5 minutes!
More Air Fryer Fall Inspired Recipes:
- Air Fryer Gluten-Free Pumpkin Banana Nut Bread
- Air Fryer Glazed Pumpkin Scones
- Easy Air Fryer Mug Pumpkin Coffee Cake
- Air Fryer Mini Pumpkin Pies
- Air Fryer Pumpkin French Toast
Air Fryer Pumpkin Raisin Scones
I love fall—the leaves, the crisp air, and of course, pumpkin-flavored everything. I have been craving scones for a few weeks now, so when the weather turned cool enough to turn on my oven this morning, I decided it was time to make some Air Fryer Pumpkin Raisin Scones! They are quick and easy, which means you can whip up a batch in no time!
Ingredients
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold butter, grated or diced
- 1 cup canned pumpkin
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup regular or golden raisins
- 1/2 cup diced walnuts or pecans
- Optional for the top of scones: 1/4 cup heavy cream, 1 tablespoon raw sugar
Instructions
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your butter, which should be very cold, and grate it into the bowl. If you don’t have a grater, you can use a sharp knife to chop it finely.
- Add in the pumpkin, buttermilk, and egg. Mix well. Fold in the raisins and walnuts.
- Knead together, be careful not to overwork dough. It should still be a little wet but sprinkle with a little flour if it gets too sticky. Transfer mixture to a piece of parchment paper, form & flatten into a large circle. Place in the freezer for about 15 minutes.
- Preheat the air fryer to 330 degrees F, air fryer setting. Remove dough from the freezer, cut it into 8 triangles. Each triangle is a scone.
- Line your air fryer basket with parchment paper. Pull apart each scone from the circle and place the scones on the parchment paper about an inch & a half apart from each other. I was able to do two batches with four scones each.
- Using a pastry brush, paint each scone liberally (on the sides & tops) with heavy cream. Then sprinkle each scone liberally with raw sugar (optional)
- Place basket in the air fryer and “air fry” for 9-11 minutes. Insert a toothpick into the middle to see if it comes out clean, and the scones are fully cooked. Additionally, they should be a nice golden color.
- Place on a cookie rack and allow to cool for ten minutes.
- Plate, serve, and enjoy!
Notes
Store scones in an air-tight container for 2-3 days or in the fridge for up to a week. Scones can also be frozen (for up to 3 weeks) & reheated in the air fryer for 3-5 minutes!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 419Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 48mgSodium: 577mgCarbohydrates: 67gFiber: 3gSugar: 26gProtein: 8g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.
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