Strawberry Thyme Scones
Strawberry Thyme Scones combine fresh strawberries, cold butter, heavy cream, and thyme in a tender dough; bake at 340°F for 14 minutes then drizzle with vanilla glaze.
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Method
- 1
Whisk flour, sugar, baking powder, and salt. Cut in cold butter until pea-sized crumbs form.
- 2
Mix cream, egg, and vanilla. Fold into dry ingredients. Gently fold in strawberries and thyme — don't overmix.
- 3
Pat dough into a circle, cut into 8 wedges. Brush tops with cream.
- 4
Air fry at 340°F for 12-14 minutes until golden on top and cooked through.
- 5
Whisk glaze ingredients and drizzle over cooled scones.
Pro tip. Cold butter is essential — it creates the flaky layers. Handle the dough as little as possible; overworking makes tough scones. The thyme adds a subtle earthy note that pairs beautifully with strawberry.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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