![Image](goldsand/recipeuploads/1719471843.jpg)
Use your air-fryer to make fluffy scones. Serve them for afternoon tea with jam, clotted cream and a pot of tea
Ingreadient
- 175g self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 50g butter, cut into small cubes
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- 90ml buttermilk or milk
- milk, to glaze
- jam and clotted cream, to serve
Direction
- Heat the air-fryer to 180C. Combine the flour and baking powder in a bowl with a pinch of salt, then rub in the butter with your fingertips until the mixture resembles breadcrumbs (you can also do this by pulsing the mixture in a food processor).
- Fold in the sugar. Mix the vanilla with the buttermilk or milk in a separate bowl or jug, then mix into the flour, gradually, until you have created a soft dough.
- Dust a work surface with flour and tip the dough onto it. Bring into a ball, then flatten slightly until the dough is around 4-5cm deep. Using a 5cm round dough cutter, cut out the scones – you may need to cut out two or three first, then reshape the dough and cut again. Put in the air-fryer basket, brush lightly with milk and bake for 14-18 mins until golden and risen. Will keep in an airtight container for three days. Warm in the microwave for 30 seconds to soften. Serve with jam and clotted cream.
Weekly Toplist