Tear-&-Share Cheese Scones - Air fryer or Oven
Easy Tear And Share Cheese Scones are your go-to recipe if you struggle with British Scones. Super simple to make even kids can make them & money saving when you make in the air fryer.
Equipment
- Scales or measuring cups
- Measuring Spoons
- Medium mixing bowl
- Wooden spoon or spatula
- Measuring Jug
- Whisk (or fork)
- Baking/parchment paper
- 2 Baking Trays/Baking Sheets (or pizza tray*)
- Cooling rack
- Brush For Egg-wash (pastry brush, new artist brush*)
- * Denotes see notes
Ingredients
- 450 grams Self-raising Flour (15¾ oz, 3½ cups OR Plain/All Purpose Flour plus 5 tsp Baking Powder*)
- 2 tsp Baking Powder (Use both amounts for Plain/A.P. flour)
- 1 tap Salt
- 100 grams Butter, unsalted (3½ oz)
- 1 tsp Garlic Powder/Granules (Or Aldi Garlic Herb Seasoning mix*)
- 1 tsp Dried Rosemary (Crushed, or above*)
- 1½ tsp Smoked Paprika (non-spicy, or Mustard Powder)
- 150 grams Extra/Mature Cheese, grated (5¼ oz, 1⅓ cups extra/sharp cheddar, shredded)
- 2 Eggs (med-large) (Large - extra large US sizing)
- 150 ml Milk (5 fl oz, ⅔ cup, any kind)
- More herbs for topping - rosemary, parsley etc
* - denotes see notes
Instructions
Prepare The Scone Dough
- Cube the butter in small pieces about 1cm or ⅓” and this smaller surface area will result in the butter softening faster. While the butter softens, remove your eggs if stored in the fridge and allow to also come to room temperature.
- Mix the flour, baking powder & salt in a medium mixing bowl till combined. **If using Plain/All Purpose Flour, be sure to use the 2 amounts of baking powder**.
- Add in the softened cubed butter and mix briefly till coated in flour, before using a pastry blender/pastry cutter, 2 butter knives, or your fingertips, to 'cut the butter in'. Work the mixture until medium sized breadcrumb consistency. See video for reference.
- Now add in the garlic, rosemary & smoked paprika, (I used Aldi Garlic Mix in place of the garlic & rosemary individually), and mix till incorporated. Reserve about ⅓ (50g/1¾ oz) of the cheese for topping, before adding in the remaining 2/3 to the dry ingredients.
- Prepare the wet ingredients by cracking 2 eggs into a jug and whisking before adding in the milk, until a level of 300ml (about ½ pint, 10 fl oz). Depending on exact sizing of the eggs, you might not need all of the 150 ml milk or more. if more, just top up with some milk and whisk till combined. Reserve 2 tbsps of the egg/milk mixture for egg-wash.
- Make a well in the centre of the bowl of dry ingredients and very gradually add in the wet mixture, just enough until the mixture starts to come together. Use your hands now to make a very slightly sticky dough, knead for 15 seconds in the bowl and form into a ball then a disc shape.
Form The Scones
- Paper line a baking tray/baking sheet that will fit your air fryer or regular oven. Classically the scones are made in a circle, and even a 10" (25½ cm) round pizza tray will work.
- Form 19 balls of dough, about golf ball size. If you want to weigh them to be more accurate (and a more even size of scones will produce a more even bake), you are looking for a weigh of about 45-49g (1½oz). to make 19 scones.
- Arrange the scones on the paper lined tray/sheet in a circle and let them just touch a little. You can make in a square or rectangular shape if you wish. If using a basket-style air fryer, I recommend baking on a paper lined rack to allow air to flow underneath.
- Brush the reserved egg wash on the top and down the sides of the all the scones.
Bake The Scones
- Bake the scones in the oven or air fryer @ 220°c/200°c Fan Oven/425°f/Gas Mark 7, (preheat earlier if your machine requires this). Bake for 8 - 10 minutes until risen and a deep golden colour on top.
- Remove from the oven/air fryer and place another baking tray/sheet on top to flip everything over and bake the underside for 5 minutes until golden.
- Flip back over again and apply any remaining egg wash before sprinkling on some herbs (rosemary, parsley etc), and then finally the reserved grated/shredded cheese.
- Bake for another 3 - 5 minutes or until the cheese is melted, before removing and placing on a cooling rack for 5 minutes. Then transfer to the cooling rack via the paper, and leave to cool slightly.
Serving & Storing
- Serve when still warm or room temperature. Use to dip in your soup or slice in half and spread some homemade butter on top.
- Store in an airtight container - I recommend metal cake or cookie tins. Store with the paper they were baked on and they will be fine for up to 5 days at room temperature. No need to refrigerate, which can cause condensation.
- Freeze the tear-&-share scones individually wrapped in baking/parchment paper, then cling film/plastic wrap and in a labelled food bag, for up to 3 months1. Defrost at room temperature and then simply slice in half and place in the microwave for 15-20 seconds maximum, for a warm scone. Or pop in the air fryer for a few minutes whole, till warm to touch.
Video
Notes
Butter - unsalted butter for all my recipes. You could use salted butter at a pinch for these, but remember to omit adding the salt. Try with homemade butter.
Flour - use UK Self-raising flour or Plain/All Purpose Flour. **If using Plain/A.P. flour, make sure to use both the amounts of baking powder listed.**
Herbs & Spices - smoked paprika (non spicy) is used as a substitute for Mustard Powder, which is only found in the larger supermarkets. Note that the smoked paprika powder will give a more 'orange' coloured scone. Garlic powder/granules and dried crushed rosemary is also used in the dough, but recently I have been using Aldi Garlic Herb Seasoning. Use rosemary, parsley or your favourite herb for the topping.
Milk - use any kind of milk for these scones, or use buttermilk when making your own butter.
Cheese - mature or extra mature cheese is used. US alternative being extra/sharp cheddar cheese. Other hard cheeses can be tried, but note Mozzarella can burn very quickly if used as a topping.
Oven Or Air Fryer - original recipe uses a regular oven, but also work well in air fryers. Open-front air fryer is best, but can be baked in basket-style air fryers, on a rack, to allow air to flow well.
Baking Tray/Baking Sheet - original recipe for oven, using a baking tray/sheet at least 10"/25.5cm wide, but a round pizza tray will work too. For smaller air fryer, use a rectangular tray/rack and bake in 2 batches/baskets if needed.
Try my tutorial for air fryer British scones (above). New for 2026, Gluten-free AIr Fryer Scones.
Nutritional Information - I am not a qualified nutritionist and all values are approximate. Values based on using all ingredients as listed, with a yield of 19 scones. I serving is based on 1 scone from the 19, and does not include butter topping. Make more or less scones and the values will change. All calculations from site MyFitnessPal.com.
Herbs & Spices - smoked paprika (non spicy) is used as a substitute for Mustard Powder, which is only found in the larger supermarkets. Note that the smoked paprika powder will give a more 'orange' coloured scone. Garlic powder/granules and dried crushed rosemary is also used in the dough, but recently I have been using Aldi Garlic Herb Seasoning. Use rosemary, parsley or your favourite herb for the topping.
Milk - use any kind of milk for these scones, or use buttermilk when making your own butter.
Cheese - mature or extra mature cheese is used. US alternative being extra/sharp cheddar cheese. Other hard cheeses can be tried, but note Mozzarella can burn very quickly if used as a topping.
Oven Or Air Fryer - original recipe uses a regular oven, but also work well in air fryers. Open-front air fryer is best, but can be baked in basket-style air fryers, on a rack, to allow air to flow well.
Baking Tray/Baking Sheet - original recipe for oven, using a baking tray/sheet at least 10"/25.5cm wide, but a round pizza tray will work too. For smaller air fryer, use a rectangular tray/rack and bake in 2 batches/baskets if needed.
Try my tutorial for air fryer British scones (above). New for 2026, Gluten-free AIr Fryer Scones.
Nutritional Information - I am not a qualified nutritionist and all values are approximate. Values based on using all ingredients as listed, with a yield of 19 scones. I serving is based on 1 scone from the 19, and does not include butter topping. Make more or less scones and the values will change. All calculations from site MyFitnessPal.com.
Nutrition Facts
Tear-&-Share Cheese Scones - Air fryer or Oven
Serving Size
1 scone
Amount per Serving
Calories
166
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Monounsaturated Fat
1
g
Cholesterol
31
mg
10
%
Sodium
466
mg
20
%
Potassium
56
mg
2
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.