Scones 

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.