Scones are often paired with jam and cream, but savoury scones are just as tasty
Jamie Oliver has served up a game-changing twist on the classic scone by introducing a savoury version that’s sure to tantalise your taste buds, especially when slathered with butter.
Better yet, his recipe utilises the air fryer, offering a quick and energy-efficient way to achieve scone nirvana.
According to the recipe’s notes: “These savoury scones are absolutely delicious, crisp and golden, but also fluffy inside. You can knock them together really quickly with this recipe.”
Designed for a one-drawer air fryer, the recipe yields six delightful scones, but quantities can be adjusted based on the size of your appliance.
Jamie Oliver’s air fryer cheese and chive scones recipe
To whip up these scrumptious scones you’ll need the following ingredients, reports the Express.
- 200g self-raising flour plus more for dusting
- One teaspoon each of baking powder and English mustard powder
- Pinch of cayenne pepper
- 75g cold unsalted butter
- 120g mature Cheddar cheese
- 20g fresh chives
- 70ml milk (and a bit more for brushing)
- Olive oil
- 250g light cream cheese
- Half a lemon for some zest
Method
Starting off, sift the flour into a mixing bowl with baking and mustard powders, adding a dash of cayenne and salt. Then cut the cold butter into cubes and use your fingers to blend it into the mix until it appears crumbly with small pieces
Grate in 100g of the Cheddar, snip in the chives then stir once more. Creating a well in the centre, pour in the milk stirring to form a dough, adding a bit extra if necessary.
Knead briefly on a floured surface forming a 3cm-thick round, slice into six wedges, brush with milk, sprinkle on the rest of the cheese, and finish with a touch of cayenne.
Drizzle some olive oil in the air fryer and preheat it to 180C for a couple of minutes before popping in the scones. Bake the cheese and chive scones for about 12 minutes or until they turn a lovely golden colour.
Depending on your air fryer’s capacity, you might need to cook them in batches. Blend the cream cheese with a bit of lemon zest, season with black pepper and add a dash more oil if you fancy.
Serve up with the warm scones. Jamie also recommends pairing these scones with a refreshing watercress, chicory, apple and walnut salad.