Makes: 6–8 scones
Prep time: 10 minutes
Cook time: 8–12 minutes
Ingredients
- 2 cups (250 g) self-raising flour
- 2 tbsp sugar
- Pinch of salt
- ¼ cup (60 g) cold butter, cubed
- ⅔ cup (160 ml) milk, plus a little extra for brushing
- 1 tsp vanilla extract (optional)
Instructions
- In a bowl, mix the flour, sugar, and salt.
- Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the milk (and vanilla, if using) until a soft dough forms. Don’t overmix.
- Turn the dough onto a lightly floured surface and gently pat it to about 2 cm (¾ inch) thick.
- Cut out scones using a round cutter or glass.
- Brush the tops lightly with milk.
Air Fry
- Preheat the air fryer to 180°C (350°F) for 3 minutes.
- Line the basket with perforated baking paper or lightly grease it.
- Arrange the scones with a little space between them.
- Air fry for 8–12 minutes, until the tops are golden and the scones are cooked through.
- Cool for a few minutes before serving.
Serve With
- Butter
- Strawberry or raspberry jam
- Clotted cream or whipped cream
- Honey or lemon curd
Tips
- Avoid overworking the dough to keep the scones tender.
- If your air fryer browns quickly, lower the temperature to 170°C (340°F) for the last few minutes.
- Cooking time may vary slightly depending on your air fryer model and the size of your scones.
