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Air fryer white chocolate and raspberry scones

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Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Baking your scones in an air fryer ensures they are crispy on the outside and soft within. They are also ready to eat in under 25 minutes (and that includes prep time!).

7 Ingredients


  • 300g (2 cups) self-raising flour

  • 40g butter, chopped

  • 60g white chocolate, chopped

  • 185ml (3/4 cup) milk, plus 1 tbsp extra

  • 60g (1/2 cup) frozen raspberries

  • Whipped cream, to serve

  • Icing sugar, to dust

5 Method Steps


  • Step 1

    Place the flour

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    (300g (2 cups) self-raising flour) into a large bowl. Use your fingertips to rub the butter (40g butter, chopped) into the flour until fine breadcrumbs form. Stir in the white chocolate (60g white chocolate, chopped). Make a well in the centre.


  • Step 2

    Add the milk (185ml (3/4 cup) milk, plus 1 tbsp extra) to the flour mixture. Use a flat-bladed knife to stir until almost combined. Add the raspberries (60g (1/2 cup) frozen raspberries) and gently stir to combine. Turn dough onto a lightly floured surface. Bring the dough together and gently knead until just smooth. Press the dough out into a 2cm-thick disc. Use a 5cm-diametre round pastry cutter to cut 12 rounds from the dough, cutting scones out as close together as possible (see note).

  • Step 3

    Line the air fryer with baking paper. Use a small knife to cut a few holes in the paper to allow air to circulate. Place the scones close together in the air fryer and brush tops lightly with milk (depending on the size of your air fryer, you may have to do this in 2 batches).

  • Step 4

    Bake the scones at 180C for 12 minutes or until risen and golden.

  • Step 5

    Dust scones with icing sugar (Icing sugar, to dust). Serve with whipped cream (Whipped cream, to serve).
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Recipe Notes

The less re-rolling of offcuts you do the lighter and more tender your scones will be.

Image by Guy Bailey

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