Jamie Oliver has the ultimate speedy cheese and chive scones recipe, made in the air fryer for extra convenience.
These scones are golden on the outside and fluffy on the inside, and they take just 16 minutes to prep and 12 minutes to cook.
You can enjoy them on their own with some butter or pair them with a creamy, zesty lemon cream cheese dip for an extra-indulgent treat.
Sharing this recipe from his cookbook ‘Easy Air Fryer’ on his website, the chef said: “Let me show you how well you can bake in the air fryer – this is a brilliant little recipe that I know you’re going to love.
“These savoury scones are absolutely delicious – crispy and golden, but also fluffy inside – and you can knock them together really quickly. Serve with soup, salad or as part of a ploughman’s lunch.”
When made as per the instructions below, this recipe yields six servings.
Jamie Oliver’s cheese and chive scones recipe
Ingredients
200g self-raising flour, plus extra for dusting
One tsp baking powder
One tsp English mustard powder
Cayenne pepper
75g cold unsalted butter
120g mature Cheddar cheese
A bunch of chives (20g)
70ml milk, plus extra for brushing
Olive oil
200g light cream cheese
Half a lemon
Optional: extra virgin olive oil
Method
Start by sifting the flour into a bowl, then add the baking powder and mustard powder. Toss in a good pinch each of cayenne pepper and sea salt. Cut the butter into small cubes, then use your thumbs and fingertips to rub the butter into the dry ingredients until the mixture resembles small bits, similar to “cornflake-sized” bits.
Grate 100g of the Cheddar cheese coarsely and finely chop the chives before adding them to the mixture. Stir everything together.
Create a well in the centre of the mixture, then pour in the milk. Gently mix everything together into a soft, slightly dry dough. If needed, add a small splash more of milk, but avoid overworking the dough.
Turn the dough out onto a surface dusted with flour and quickly shape it into a round – about three-centimetre thick. Cut it into six wedges. Brush the tops lightly with milk, grate the remaining cheese over the scones, and sprinkle with a bit of cayenne pepper.
Lightly grease the air fryer tray with olive oil and preheat the air fryer to 180°C for two minutes. Place the scones in the air fryer, making sure they’re spaced out evenly, and cook for about 12 minutes or until golden. You may need to cook in batches.
To serve, mix cream cheese with a few generous grates of lemon zest, season with black pepper, and drizzle with extra virgin olive oil, if desired.
Serve the scones warm alongside the cream cheese mixture, perfect with a cup of tea.
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