March 31, 2024

Airfryer cheese and wild garlic scones with a kick.

There was an abundance of wild garlic this year and we preserve it to flavour our food all year, as well as using it for cooking in spring. Today I fancied making some cheese and wild garlic scones but couldn’t be bothered to put my oven on as I did not want to to fill it and spend a whole morning cooking. I therefore decided to try making some in the airfryer.


225g Self raising flour

1 tsp baking powder

50g butter

100g grated hard cheese

39g of wild garlic leaves chopped fine

1 tsp cayenne pepper

1 egg



  1.  Put the flour and the baking powder into a bowl and rub in the butter until it looks like bread crumbs.
  2.  Add the salt, cayenne pepper, cheese and wild garlic leave and stir to mix thoroughly.
  3.  Beat the egg in a cup and add to the bowl and stir.
  4.  Add enough milk to be able to bring the mixture to a soft dough (add a bit more flour if you add too much).
  5.  Sprinkle flour on to your surface and make the dough into a circle, a couple of centre metres thick, handling it as little as possible.
  6.  Cut our your scones without twisting the cutter (the .scones will rise lop sided if you do)
  7.  Milk wash the tops and put in the air fryer on top of a silicone mat or grease proof paper.
  8.  Cook on 200C on the bake setting for 9 minutes and then turn them over and cook for another 5 or 6 minutes.
  9.  If the bottom of the scones seem hollow when tapped it means that they are cooked.
  10.  If you want them extra cheesy you can sprinkle some grated cheese on the top once turned before you continue cooking.
  11.  Place on a wire rack to cool.

We eat these as a snack, but I also serve them on a vegetarian chilli instead of rice or potato.  I  usually add dried mustard to my cheese scones but it had gone off and so I added cayenne instead.  I am so glad as we think that they taste better.  These were so quick and easy to make and I got 10 scones.

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  1. Michaela Nelson April 12, 2024 at 9:22 am - Reply

    Made these yesterday and they came out lovely and tasted fabulous. Will make these again for sure. Thanks Toni for the brilliant recipe.

    • ToniG April 16, 2024 at 6:39 am - Reply

      Aww thanks so much for the positive feedback. It means a lot. I am so glad that you enjoyed them

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