Light, fluffy scones that are loaded with mini chocolate chips and made in your air fryer!
- Flour + Baking powder + Salt
- Butter, cold
- Mini chocolate chips
- Coarse sugar
- Egg wash
Butter: Make sure it’s cold. Not frozen, but, cold.
Coarse Sugar: This is can be found in the same section as your regular granulated sugar in the grocery store. It is also referred to a sparkling sugar or sanding sugar. I use a natural turbinado sugar for this, check out the recipe card for the product I like.
Egg Wash: Simply whisk an egg in a small bowl with about a tablespoon of water.
A Few Tips About Cutting the Butter into Flour:
- The goal of cutting butter into flour is to achieve a pea size-crumb like texture with your flour. This process will give you a flakier scone.
- This can be done with a pastry cutter, two knives, a fork or a food processor.
- Be sure your butter is cold, not frozen, cold.
- Whichever way you chose to do this, just make sure you don’t over mix it.
- Looking for more info? Here is a helpful link.
A few notes:
- Be sure not to over mix your dough. Overmixing your dough can give you dense scones.
- Storage: Keep leftovers in a covered container or storage bag. They will be good for 2-3 days. If desired, you can freeze them for future eating. Again, keep them in a covered container/storage ( freezer safe). They will stay good for a couple of months. Reheat in the oven or microwave when you are ready to eat.