Ingredients
- 450 g (15.9 oz) self-rising flour
- 80 g (2.8 oz) unsalted butter, chilled and cubed
- 250 ml (8.5 fl oz) milk
To Serve
- Raspberry Jam
- Whipped Cream
Instructions
- Preheat the air fryer to 160°C (320°F). It will take roughly five minutes to heat up.
- In a large bowl, add the cold butter and flour. Rub the butter into the flour until it resembles bread crumbs.
- Make a well in the middle of the flour. Add the milk into the middle and mix using a flat-bladed knife until it comes together. The dough should be soft, gradually stir in more milk if it is too dry.
- On a lightly floured surface, knead the dough until smooth. Avoid kneading too much as it will make the scones tough.
- Roll the dough out, so it is roughly 2 cm (0.8 in) thick. Using a 5cm (2 in) round scone cutter, cut out as many pieces as possible. Press the dough together and cut out the remaining pieces. Repeat if necessary.
- Place a piece of baking paper into the bottom of the air fryer basket. Place the scones onto the paper, so they are almost touching. You will likely need to cook in batches.
- Cook for 15 minutes or until the scones are golden brown and sound hollow when you tap them.
- Serve & Enjoy.
