This recipe makes more than enough, about 16 scones. So once whatever scones that are left over are cooled completely they can be wrapped and placed in the freezer. You can take them out and defrost them as you need them.
Ingredients
Makes: 16 scones
Prep/cook time: approx 60 mins
- 525g self-raising flour
- 55g caster sugar
- 300ml double cream
- Zest of 1 lemon
- 185ml fresh lemonade
- 1 tsp vanilla extract
- Full fat milk, for brushing
- Jam of preference to serve
- Whipped cream top serve
- Lemon curd to serve
Method
- Combine flour and sugar in a large bowl.
- Make a well in the middle.
- Add cream, lemonade, zest and vanilla.
- Using a knife, gently stir until dough just comes together.
- Turn dough out onto a floured surface. Knead gently for 30 seconds or until just smooth. Press dough into a 2.5cm thick round. Dip a 5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make 16 scones.
- Place a sheet of baking paper in air fryer basket, making sure paper doesn't completely cover the bottom the basket.
- This allows the air to circulate.
- Brush the scone tops lightly with milk, make sure the milk does not run down the sides as this will affect the rise.
- Place 5 or 6 scones, almost touching, on paper in the basket.
- Cook on 160°C for 17 minutes or until golden and hollow-sounding when tapped on top.
- Carefully transfer to a wire rack. Repeat 2 more times with remaining scones and milk.
- Serve warm with jam, lemon curd and whipped cream and a big mug of tea :-)
Happy baking!
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