Skip to main content

Air Fryer Eggless Raisin Scone 葡萄干司康餅


HERE, what else you can work out with your air fryer ???  Yeap, the easy pitsy homemade scones. This is something you shouldn't miss out. Best to enjoy it with family & friends for afternoon breakie, and even merrier to enjoy it fresh from your air fryer instantly. Please read on for more.

Ingredients :
250gm  all purpose flour
3/4 TB  baking powder
1/2 tspn  salt
30gm  cold butter, chopped
130ml   cold milk
100ml   water
handful of raisins & some dried cranberries
*20ml  milk for brushing the top dough

Method :
(1) put together flour, baking powder & salt till well cooperated.
(2) add in cold butter and rub by fingers till everything is well combined, as picture shown below.

TIPS : you may replace all purpose flour to self raising flour then omit the baking powder.


(3)  next, stir in the mixture of milk and water till soft & sticky dough is formed, as picture shown the above.

(4) now, transfer sticky dough to floured working table and push to form a round dough, sprinkle more flour if needed.
(5) then slowly flatten dough by hand and spread on raisin & cranberries.

(6)  and now, fold dough into 3 folding layer, as picture shown above. The folding will helps to create better fluffiness texture.

(7)  next, spread on the remaining raisins mixture and make another fold to complete the folding.


(8)  round the dough with your hands then slowly place it to baking paper, which is just nice to fit into the fryer basket. Make the cuts to divide dough before going into the basket.

(9)  finally, brush on some milk glazing and then bake at preheated air fryer 165'C for about 18  minutes. (still depending on the size of your AF space, lower the heat if the space is too small)

Then careful discharge the baking paper after cooled.

The texture just perfect !  Best to serve it warm with a piece of cold butter and some delicious fruit jam. Gosh, it makes me drool  >o<

Popular posts from this blog

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer.  This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm   corn oil 60gm   pandan juice 50gm   all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn  cream of tartar 50gm  fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This  hakka steamed braised pork in taro  is one of the many popular  hakka dish  to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special  hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm  taro, skinned & sliced 300-350gm   roast pork, sliced 3 shallots, slice