Imagine pulling a batch of warm, bakery style scones from your air fryer on a busy morning. That is exactly what these air fryer cherry scones deliver: soft, buttery bites packed with sweet bursts of cherry and finished with a light golden crisp on the outside. No oven required, and the whole batch is ready in about 25 minutes.
These scones are wonderfully forgiving, which makes them a great first scone recipe if you have never made them before.
You start with simple pantry staples, fold in dried cherries so every bite carries cherry flavor, and let the air fryer do the hard part.
The result is light and flaky, the kind of scone that tastes like it came straight from a bakery case.
You will love this because the recipe fits real life. The dough can be mixed the night before and baked fresh in the morning, so warm scones are never more than a few minutes away. Serve them for breakfast, bring them to brunch, or pour a cup of tea and enjoy one as an afternoon snack.
This recipe is adapted from the original recipe by Laurie Fleming, published September 22, 2020. Everything below follows that tested method, with practical tips to help you get the best results from your own air fryer.
You will love this because it brings bakery style results to your home kitchen without turning on the oven. The scones bake up tender, buttery and golden, with sweet cherry flavor in every bite. Prep takes about 10 minutes, and the air fryer needs just 12 to 14 minutes to finish the job.
Everything starts with pantry staples, and dried cherries fold right into the dough, so the fruit stays chewy and the crumb stays bright. The recipe is easy to make your own too. Add a simple glaze, stir in lemon zest for a citrus lift, or use a gluten free flour blend when you need it.
Busy mornings are covered as well. Mix the dough at night, cover it, and bake a fresh warm batch for breakfast. The original post also points to more air fryer scone ideas, including lemon, cinnamon chip, raspberry, and a savory zucchini bacon cheddar version.
Here is what goes into the dough and why each ingredient matters. Full measurements are in the printable recipe card below.
All purpose flour: 2 cups give the scones their base and structure.
Granulated sugar: 1/3 cup adds gentle sweetness and light caramelization on the tops.
Baking powder: 2 teaspoons provide the lift that keeps the crumb tender.
Kosher salt: 1 teaspoon balances the sweetness and sharpens the flavor.
Cold butter: 1/3 cup, kept cold right up until you use it, creates the flaky, tender layers.
Large egg: 1 egg binds the dough and adds richness.
Heavy whipping cream: 2/3 cup brings moisture for a soft, tender crumb.
Pure vanilla extract: 1 teaspoon adds warm, aromatic background flavor.
Dried cherries: 1 cup gives sweet, chewy bursts of cherry in every bite.
The most important rule is also the simplest: keep the butter cold. Cold butter is what makes scones flaky, so do not let it soften on the counter while you measure everything else.
Fresh vs. Frozen vs. Dried Cherries
Any type of cherry can work here, as long as you adjust for moisture. Here is how to handle each one.
Dried cherries: The recipe choice, and the easiest option. They hold their shape and do not make the dough wet, so no adjustment is needed.
Fresh cherries: Pit, chop and pat them dry first. Because they release liquid, add 1 to 2 extra tablespoons of flour so the dough does not turn sticky.
Frozen cherries: Fold them in while still partially frozen, and do not thaw them first. This keeps their color from bleeding into the dough.
Glacé or candied cherries: A more traditional British scone option. Quarter them so the sweetness spreads evenly through every bite.
The method is simple, and every step has a reason. Follow it once and you will have the rhythm down for every scone recipe after this one.
Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
Cut in the butter. Cut the cold butter into 1 inch pieces, add it to the flour mixture, and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the wet ingredients and the cherries. Add the egg, heavy whipping cream and vanilla extract, then fold in the dried cherries.
Bring the dough together. Stir gently, then knead just a few times until the dough comes together. Do not overmix, since overworking makes tough scones.
Shape the scones. Transfer the dough to a scone pan lightly sprayed with olive oil. No scone pan? Pat the dough into a 3/4 inch thick disc on a floured surface and cut it into 8 wedges, or shape it into small rounds.
Air fry. Place the scones in the air fryer basket, set the temperature to 320F, and air fry for 12 to 14 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Finish, if you like. For an extra golden finish, brush the tops with a little cream before air frying.
Recipe card
Easy Air Fryer Cherry Scones
Servings
8 scones
Prep time
10 minutes
Cook time
14 minutes
Total time
24 minutes
Air fryer temperature
320F
Nutrition per scone
339 kcal, 44g carbohydrates, 6g protein, 16g fat
The golden rule of scones: cold butter, gentle hands, and a hot air fryer. Treat the dough kindly and it will reward you with flaky layers.
Optional: Easy Cherry Scone Glaze
For a true bakery style finish, whisk 1 cup powdered sugar with 1 to 2 tablespoons of milk or lemon juice until the mixture is smooth and pourable. Let the scones cool slightly, then drizzle the glaze over the tops. The lemon juice version adds a bright, tart note that pairs beautifully with the cherries.
Recipe Tips
Small details make the difference between good scones and great ones.
Keep the butter cold. Cold butter creates steam pockets that make scones flaky. If your kitchen is warm, chill the cubed butter for 10 minutes first.
Do not overmix. Knead just enough to bring the dough together, a few turns and no more.
Fold the cherries gently. Distribute them with a light hand so they stay intact and do not tint the dough.
Prevent sticking. Use a light coating of olive oil spray or line the basket with parchment.
Check early. Air fryer models vary, so peek a couple of minutes before the timer is up.
Serve fresh. Scones are at their best warm, straight from the air fryer.
Serving Suggestions
These scones are lovely on their own, but a little something on the side makes them shine. Serve them warm with butter and jam, or add a spoonful of clotted cream for a true tea time treat. A simple dusting of powdered sugar works beautifully too. Finish the moment with a cup of coffee or hot tea.
Storing, Freezing & Reheating
Store cooled scones in an airtight container at room temperature for 2 to 3 days. To freeze, wrap each scone individually in plastic wrap or foil, place them in a freezer safe bag, and freeze for up to 2 months.
To reheat, warm the scones in the air fryer at 325F for 3 to 5 minutes, or in the oven at 350F for 5 to 7 minutes, until heated through and slightly crisp outside.
Planning ahead? Mix and shape the dough, cover it, and refrigerate overnight, then air fry fresh in the morning.
Recipe Variations
Once you have the base recipe down, try one of these twists.
Lemon Cherry Scones: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy lift.
Almond Cherry Scones: Swap half the vanilla for almond extract, a classic pairing with cherry.
Gluten Free Cherry Scones: Use a 1 to 1 gluten free all purpose blend that contains xanthan gum, or add 1/4 teaspoon of xanthan gum per cup for structure.
Holiday Scones: Use a mix of red and green dried cherries for a festive look.
Try these other recipes
If you are building a scone collection, start with the Top 28 Scones Recipes roundup, plus these reader favorites: 45 Grab and Go Breakfast Ideas for Teens, Breakfast Recipes That Are Flaky, Golden & Ready in 15 Minutes, and Grandma’s Best Breakfast Recipes. For your next bake, try Maple Glazed Pecan Scones.
Air fry cherry scones at 320°F for 12 to 14 minutes. That moderate temperature lets the centers bake through while the tops turn golden without scorching. Start checking a couple of minutes early, since air fryer models vary.
Can I use fresh cherries instead of dried cherries in scones?
Yes, but dried cherries are the more reliable choice because they hold their shape and will not make the dough wet. If you use fresh cherries, pit them, chop them, pat them dry, and add an extra tablespoon or two of flour. Frozen cherries should be folded in while still partially frozen so they do not bleed into the dough.
How do I keep cherry scones from spreading in the air fryer?
Keep the butter very cold, work the dough only until it comes together, and chill the shaped scones in the refrigerator for about 30 minutes before baking. Leave space between the scones in the basket so hot air circulates. A crowded basket traps steam and encourages spreading.
Can I make air fryer cherry scone dough ahead of time?
Yes. Mix and shape the dough, cover it, and refrigerate it overnight, then air fry fresh in the morning for a warm breakfast batch. Baked scones keep in an airtight container at room temperature for 2 to 3 days. To freeze, wrap individual scones and store them for up to 2 months.
Easy Air Fryer Cherry Scones (Bakery Style) Imagine pulling a batch of warm, bakery style scones from your air fryer on a busy morning. That is exactly what these air fryer cherry scones deliver: soft, buttery bites packed with sweet bursts of cherry and finished with a light golden crisp on the outside.
Yield:8 scones 1x
Ingredients
Scale
2 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1/3 cup butter, cold 1 large egg 2/3 cup heavy whipping cream 1 teaspoon pure vanilla extract 1 cup dried cherries
Instructions
1-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 2-Cut the cold butter into 1-inch pieces: Cut the cold butter into 1-inch pieces and add to the flour mixture. Work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. 3-Add the egg, heavy whipping cream, and: Add the egg, heavy whipping cream, and vanilla extract. Fold in the dried cherries. 4-Stir gently, then knead just a few: Stir gently, then knead just a few times until the dough comes together. Do not overmix. 5-Transfer the dough to a scone pan: Transfer the dough to a scone pan sprayed with olive oil, or pat into a 3/4-inch disc on a floured surface and cut into 8 wedges. 6-Place in the air fryer basket: Place in the air fryer basket. Set the temperature to 320F and air fry for 12-14 minutes, until golden and a toothpick comes out clean. 7-(Optional) Brush the tops with cream before: (Optional) Brush the tops with cream before baking for extra color, or drizzle with glaze once cooled.
Last Step:
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Notes
Preparation: 10 min. Cooking: 14 min. Allow time for every resting, cooling and chilling step in the instructions.
