Perfect for Afternoon Tea

Are you surprised? Yes I did bake these scones in the airfryer for 8 minutes and they are totally satisfying and yum. You may adjust your time depending on the thickness of your scones. Did you ever think such simple things in life can give us so much joy. Well I was in heaven eating these Easy Buttermilk Airfryer Scones.

I missed my scones, it’s the one thing I make often because not only is it quick but there’s something comforting about having scones with tea. I couldn’t bake for a while now because my oven decided to give up on me. So today I thought why not make some scones in my airfryer and it turned out perfect. You can of course bake yours in the oven for a little extra time, about 10-15 minutes.

I’m sure most of us assume baking scones is the easiest thing to do, well at least I did. Until one day when I overworked my dough and had chewy, horrid scones. I have since learnt the secret to making beautiful, light scones is in how you handle the scone dough and of course using cold butter. These Easy Buttermilk Airfryer Scones are so quick and easy to make and if they are a little rustic looking then you know you’ve done a good job.

Unfortunately scones are not the most forgiving, you work the dough a little more than you should and you will have disastrous scones. I have seen chefs use ice-cold butter, straight from the freezer, grated into the flour. To be totally honest I don’t think I have the patience to grate frozen butter. For this Easy Buttermilk Airfryer Scones I remove my butter from the refrigerator when I’m ready to use it. I then add my flour into the food processor, pop my butter in and give it a quick pulse. This works perfectly for me.

You can also add your buttermilk and egg to the mixture in the food processor. If you give it a pulse just a few times it brings the dough together without overworking it. Thereafter you remove the dough and place it on a flat surface lightly dusted with flour. Just use your hands to press it down to about 2cm thickness.

When cutting the dough press the cutter into the dough but do not twist, press and lift. This technique will then create those rich, buttery layers in your scone.

Looking for more sweet treats then another easy recipe to try is my Shortbread

https://itsallaboutthekitchen.co.za/recipe/shortbread/

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Easy Buttermilk Airfryer Scones
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Instructions
  1. Preheat your airfryer for a minute
  2. Add flour and butter to a food processor and give it about 3 to 4 pulses until it resembles fine breadcrumbs
  3. Add sugar and pulse one more time
  4. Add the egg and buttermilk and pulse about 3 times until the dough comes together
  5. Turn dough out on a lightly floured surface and bring it all together. Flatten the dough with your palms, about 2cm thickness and cut into circles.
  6. Do not twist the cutter when cutting the dough, simply press and lift. This is what creates the beautiful layers in your scones
  7. Brush the top of the scones with eggwash (egg mixed with a few drops of water) or some extra buttermilk and bake in the airfryer at 180 degrees for 8 minutes or in the oven at 180 deg celcius for 10-15 minutes
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Gulab Jamun is a popular Indian sweetmeat, it’s sweet and deep-fried so I guess you should save the recipe for special occasions.  The Gulab Jamuns we make in South Africa are slightly different to the ones made in India, ours is not soaked in syrup, it’s dipped in for a few seconds and removed. The traditional Indian Gulab Jamun also uses powdered milk but in South Africa I haven’t seen many recipes with this ingredient, I’ve added some in my recipe but it’s totally optional. I roll them into coconut after dipping them in the syrup but that’s a matter of personal preference, I simply love anything with coconut, I am a coconut fan…you can tell I’m Indian.

Indian sweetmeats are delicious but I feel that some of them are way too sweet, it’s something I cannot get used to. You will find that I reduce my sugar content in almost all my recipes, the sweetmeat can still taste delicious without being overly sweet. I also haven’t had any disastrous recipes due to the low sugar content, my recipes have worked well so far.

Gulab Jamun is a pretty easy sweetmeat to make, in fact for me it’s one of the easiest and I enjoy making them, it’s almost therapeutic. Some may find it difficult to get the shape perfect but it’s very simple, you roll a piece of dough into a ball and then just roll it in the palms of your hand and you will get that perfect oval finger shape. If your dough is too dry it will also be difficult to shape the Gulab Jamun and it will crack when frying them so ensure your dough is soft but not sticky. Your oil needs to be on medium heat as the Gulab Jamun needs to cook well on the inside, if it browns too soon it will not be cooked on the inside. For the sugar syrup, I usually reduce mine until it’s slight sticky and syrupy, I keep the syrup warm on the lowest setting, this prevents the syrup from crystallizing. You can also make the Gulab Jamun whatever size your prefer but smaller is better.


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Gulab Jamun

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Instructions
  1. For the syrup, add the sugar, water, elachie and rose essence to a saucepan and bring to the boil until it's slightly sticky and syrupy. Reduce heat to the lowest setting and keep syrup warm

  2. In a large dish, add the condensed milk, melted ghee, milk, nutmeg and elachie. Mix it well. Add a little flour at a time until you form a soft dough, not sticky and not to dry, you must be able to roll it into shape easily.

  3. Heat oil on medium heat

  4. Divide dough into little balls and then roll in the palm of your hands to form an oval finger shape

  5. Fry the Gulab Jamuns in the oil, use a slotted spoon to drain all the oil before removing. Dip in the syrup for a few seconds and roll into the coconut


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Today I tricked my kids into eating leftovers, they hate leftovers. I am partly to be blamed for that as I always have fresh meals prepared for them, only because I don’t have a full-time job and I love cooking but we all have our days when you really don’t want to cook, even some of us that loooove cooking. Trust me I have those days. Normally if I have leftover food I have to eat it myself or share it with my sweet neighbour but my neighbour’s away and my hubby and I don’t eat lamb so I thought I will make them a pizza, yes an Indian lamb curry pizza with leftover lamb curry. At first they looked at it strangely and said what’s in that pizza? I said lamb but didn’t use the word leftovers, believe it or not that pizza was all gobbled up within half an hour and to my amazement I was told it was the best pizza they’ve eaten. This pizza didn’t take much time to prepare and the pizza base just needed 3 ingredients, it was a soft and pillowy base which they prefer. Although I didn’t taste it I can tell you that it smelled divine!

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Lamb Curry Pizza
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Cuisine Indian
MAIN COURSES LAMB
RECIPES MAIN COURSES
Prep Time 20 minutes
Cook Time 15 minutes
Servings
slices
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Cuisine Indian
MAIN COURSES LAMB
RECIPES MAIN COURSES
Prep Time 20 minutes
Cook Time 15 minutes
Servings
slices
Ingredients
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Rating: 0
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Instructions
  1. STEP 1 - Sift flour, make a well in the centre and add oil and yogurt. Bring the dough together and knead well. Ensure you have a soft, smooth dough. Add a little more yogurt if required. Brush the dough with some oil and place it in a dish, cover and store it in a warm place for half an hour. Heat oven at 200 deg celcius.
  2. Dust a flat surface with flour, roll dough into a 25cm circle
  3. STEP 2 - Spread the curry gravy/sauce onto the base. Add the lamb, onion, chilli, tomato and top with the mozzarella cheese.
  4. Bake in the oven for 10-15 minutes. Garnish with coriander and serve.
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