There’s nothing better for Afternoon Tea than freshly made scones, and they’re even quicker to make in an air fryer! This recipe makes 5-6 scones. You could double the recipe and cook in batches.
175g self-raising flour
½ tsp baking powder
45g cold butter, cubed
2 tbsp caster sugar
85ml milk – plus a bit extra for glazing the tops
Squeeze lemon juice
½ tsp vanilla extract
Suitable for: Drew&Cole 8-in-1 Digital Air Fryer (4L)
Add the flour, baking powder, and cold cubed butter into a large mixing bowl and rub in with your hands until you get a breadcrumb consistency.
Mix in the caster sugar.
Heat the milk in the microwave for 30 seconds then add a squeeze of lemon juice and the vanilla extract. Leave to stand for 2 minutes. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
Shape the dough into a disc about 3 cm thick with your hands, then stamp out 5 scones with a 5cm fluted cookie cutter. You'll need to keep reforming the dough into a disc with your hands until you have used it all up.
Preheat the air fryer to 180°C (2-3 minutes).
Put a piece of pierced baking parchment in the base of the fry basket and place the scones on top. Glaze the top of the scones with a little milk and then air fry for 7-8 minutes until golden brown and well risen.
Note: You don’t need to turn the scones
Remove the scones from the fry basket and cool them on a wire rack for 10 minutes before serving with jam and clotted cream.