Air Fryer Lemon Poppy Seed Scones Recipe by Robin Fields

Air Fryer Lemon Poppy Seed Scones Recipe by Robin Fields

These bright scones will start your morning right! Using zest in recipes is a great way to get a burst of lemon, and these scones use a lot. To make them even more lemony, the glaze is made from lemon juice, so there’s a ton of citrus flavor in every bite.

Hands-on time: 15 minutes

Cook time: 30 minutes


CALORIES: 363 | FAT: 17g | SODIUM: 159mg | CARBOHYDRATES: 44g | FIBER: 1g | SUGAR: 20g | PROTEIN: 5g

Yields 8, 1 per serving

  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons salted butter, frozen
  • 1 large egg
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 medium lemons, zested and juiced, divided
  • 1 teaspoon lemon extract
  • 2 tablespoons poppy seeds
  • ½ cup confectioners’ sugar

1. Preheat air fryer to 320°F. Cut a piece of parchment to fit air fryer basket.

2. In a large bowl, whisk together 2 cups flour, granulated sugar, and salt. Grate in butter and whisk together.

3. In a medium bowl, whisk together egg, heavy whipping cream, vanilla, lemon zest and juice (reserving 2 tablespoons of juice), lemon extract, and poppy seeds.

4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.

5. Dust a clean work surface with remaining 2 tablespoons flour, then turn dough out onto surface. Form into a 6" circle and gently flatten to about 1 ½" thickness. Cut into eight even pieces.

6. Place into air fryer basket, working in batches as needed. Bake 15 minutes or until golden brown, flipping when 2 minutes remain. Let cool 5 minutes.

7. To make the glaze, whisk together confectioners’ sugar and remaining 2 tablespoons lemon juice in a small bowl. Drizzle glaze over scones before serving.

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