• Leigh

Tired of Sourdough? Make Whole Grain Raisin Scones in the Air Fryer

Have you grown tired of sourdough or just want a change or even something quick to make? Try a recipe for simple raisin scones that you can make, bake, and stash. That's right. You make the dough, bake a few scones to eat immediately, and then stash the dough in the refrigerator to make more scones later. That way, you can have fresh, hot, scones pretty much "on demand." This recipe incorporates whole-wheat flour and quick oats for extra flavor, texture, and nutrition. Nonetheless, the scones, unlike many whole-grain versions, aren't tough. Far from it. The outside of the scones are nice and crunchy, thanks to the air fryer. The insides of the scones are soft, pillow-like, and studded with plenty of raisins. A little orange juice and cinnamon add extra flavor. So, if you're looking for a change from sourdough, try these little scones. Then you can go back and feed your starter!


Air Fryer Whole Grain Raisin Scones -- Makes 8-12


3/4 cup of all-purpose flour

3/4 cup of whole-wheat flour

1/2 cup of quick oats (oatmeal)

2 teaspoons of baking powder

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of butter

1/4 cup of canola oil

1/4 cup of orange juice

1/4 cup of low-fat buttermilk

1/2 cup of raisins (soak them first if they seem dry--see note below)

Sugar for sprinkling (optional)


In a large bowl, combine the flours, oats, baking powder, salt, cinnamon, and sugars. Cut in the butter with a pastry blender or fork. Drizzle in the oil and blend it in with a fork. Stir in the orange juice and buttermilk, then the raisins. On a piece of parchment paper or plastic wrap, knead or pat the dough a few times to bring everything together into a rough ball. You can flatten the dough out into a rectangle, about 1/2-inch thick, and cut the rectangle into squares, then triangles. Alternatively, you can break off pieces of the dough, roll then into balls about the size of golf balls, and then flatten them a little on the bottom. I've tried both methods, and I prefer the golf ball route--it's easier, and I like puffier scones. Place two or three unbaked scones on a piece of parchment paper cut into a 6-7-inch square. Moisten the tops of the scones with a little water or milk and sprinkle on a little sugar, if you like. Put the scones on their parchment into the air fryer and cook the scones at 360 degrees for 10-15 minutes until they are a deep golden brown. Remove the scones from the air fryer and repeat the process with the remaining dough. Alternatively, cook/bake a few scones, wrap up the remaining dough tightly in plastic, refrigerate it, and when you're ready, cook the scones in the air fryer another day, adding on a couple of minutes to the cooking time.


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