These scones are simple to mix up, and you can bake a few in your air fryer immediately and stash the remainder of the dough in the refrigerator for another day. Will the ginger-raisin scones rise if you bake them later in the week? Yes, I've had good luck with them. They might not be quite as "puffy" as the first batch, but they'll still rise and be quite good. Plus, you can slice the number of scones you want, pop them into the air fryer, and you'll have warm scones in about 15 minutes. The photos show the results of baking after the dough was in the refrigerator for a week. The scones are slightly sweet, flavored with molasses as well as cinnamon and ginger, and studded with chunks of crystallized ginger and raisins. To make the preparation process even easier, mix the scone dough in the food processor. These really are great tasting scones! I like them plain, but you could certainly glaze them if you want an even sweeter treat. I haven't tried baking the scones in the regular oven, but I'm sure you can. Just increase the baking temperature in the regular oven to 400 degrees and bake the scones for 15-20 minutes.
Air Fryer Ginger Raisin Scones -- Makes 10-12
1 1/2 cups of flour
1/2 cup of quick oats
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 cup of sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of ground ginger
4 tablespoons of butter, cut into smallish bits
3 tablespoons of canola oil
4 tablespoons of buttermilk
2 tablespoons of molasses
3-4 tablespoons of crystallized/candied ginger
3-4 tablespoons of raisins
In a food processor, combine the flour, oats, baking powder, salt, sugar, and spices. Pulse them together a few times. Add the butter and pulse it in. Add the canola oil and pulse it in. Add the buttermilk and molasses and pulse them in 5-6 times or until the dough barely comes together. Pulse in the crystallized ginger and raisins just until they're mixed in (if you pulse too many times, the food processor will chop the ginger and raisins too much, so be careful). Dump the dough out onto a piece of parchment or waxed paper and pat/knead it gently together with your hands. Form the dough into a log or cylinder about 10 inches long. If you'd like, cut off a few 1-inch thick rounds to bake immediately. Wrap the remainder of the dough well in plastic wrap and refrigerate it. Cut a piece of baking parchment large enough to fit in your air fryer basket. Place the scone dough on the parchment, spacing the dough 1-2 inches apart. If you'd like, drizzle a half teaspoon of milk over the dough rounds and sprinkle the tops with a little sugar. Place the parchment with the dough rounds into your air fryer basket and cook the scones in your air fryer at 320 degrees for 15-20 minutes or until puffed and a deep golden brown. When you want more scones, cut off a few 1-inch pieces from your refrigerated dough roll and repeat the cooking process. The cold dough may take a minute or two longer to bake in the air fryer.
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