Recipe by Tiffin and Tea
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Compatible with
Allergies
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Contains Eggs -
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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- 450g Plain Flour
- Pinch Salt
- 1 tbsp Baking Powder
- 85g Caster Sugar
- 100g Butter, Cold
- 225ml Milk
- Squeeze Lemon Juice
- 1 tsp Vanilla Extract
- 1 Egg, whisked in a bowl - to glaze
- Oil Spray
- Raspberry or Strawberry Jam and Clotted Cream, To serve
Utensils
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Step 1
Add Flour, Salt, Baking Powder and Sugar in a bowl and mix to combine.
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Step 2
Mix in butter with wither your hands or in a stand mixer, to form bread crumbs.
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Step 3
Work as little as possible.
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Step 4
Whisk Milk, Lemon Juice and Vanilla together in a bowl.
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Step 5
Add into the dry ingredients and mix very quickly.
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Step 6
Then bring together with your hands very gently. It will look scraggly but that is fine.
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Step 7
Empty out onto a floured surface and bring together gently and quickly to form a smooth dough. Leave to rest for 20 minutes.
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Step 8
(Optional step).Roll into a 1.5 cm inch thick disk and cut out into 5 – 6 cm rounds.
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Step 9
Brush tops of scones with Egg.
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Step 10
Spray the air fryer basket with an Oil Spray.
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Step 11
Air fry for 5 minutes at 180 C.
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Step 12
Lower to 160 C and air fry for a further 2 minutes.
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Step 13
Set aside for 5 – 6 minutes.
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Step 14
Cut open and add Jam and Clotted Cream and serve warm.
