Air Fryer Scones

These scones are moist, flavourful, and perfect for breakfast or snack time. They are a brilliant way to start the day or a delightful pick-me-up during the afternoon slump.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

I started by grating half a sweet potato into a mixing bowl. Sweet potato not only adds a natural sweetness but also gives the muffins a lovely moist texture. I then grated two medium carrots and added them to the bowl as well, bringing both colour and extra nutrition to the mix.

Step 2

Next, I finely chopped two fresh chillies for a bit of heat. You can adjust the quantity depending on your spice preference. To this, I added two tablespoons of cottage cheese for a creamy texture, followed by a cup of self-raising flour to help the muffins rise nicely. I cracked in three eggs, which bind everything together, then stirred in a generous handful of grated Parmesan cheese for a rich, savoury kick.

Step 3

For some added crunch and depth of flavour, I mixed in a tablespoon of pine nuts and a handful of breadcrumbs, which help hold the mixture together. I also added two teaspoons of cumin seeds for a warm, aromatic flavour that pairs beautifully with the sweet vegetables. Finally, I seasoned with salt and pepper to taste.

Step 4

Once everything was in the bowl, I gave it all a really good mix to make sure the ingredients were evenly distributed. I then spooned about a tablespoon of the mixture into each silicone muffin mould. Just enough to fill them without overflowing.

Step 5

I cooked them in batches of three at a time in the air fryer at 160°C for around 25 minutes. Checking halfway through to make sure they were cooking evenly.

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