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1
Sift all of the dry ingredients to a large bowl.
2
Note: If you’re using plain or all-purpose flour, you need to add an extra 1tsp of baking powder to the recipe, making a total of 2tsp.
3
Add the cold butter to the bowl, and rub together until it resembles fine bread crumbs.
4
Fold in the grated cheese with your fingers, until it is evenly incorporated.
5
Add the milk and cut it in using an ordinary dinner knife.
6
Tip the contents of the bowl out onto your worktop.
7
Gently fold the mixture together into a dough by hand, taking care not to over handle the dough.
8
Handling the rolling pin very lightly, gently roll the dough out into a rectangle approximately 2.5cm / 1in thick.
9
Cut the dough into 4 scones with a 6cm / 2½inch scone cutter or knife.
10
Before going any further, preheat your air fryer to 180°C / 355°F for 1 minute, (Important safety note: do not add the parchment paper while pre-heating)
11
Now you can add the piece of parchment paper to the bottom of the food basket.
12
Place the scones on the parchment paper equally apart, (optional) add a little cheese underneath each scone.
13
Brush the tops of the scones with a little milk and add a little finely grated cheese on top too.
14
Get the food basket into the fryer.
15
Set temperature to 180°C / 355°F, cook for 10 minutes, check the progress after 7 minutes.
16
When the time is up, carefully remove from the fryer and allow them to cool on a wire rack.
17
Serve warm, with lashings of butter.
18
Enjoy.
Method
Ingredients
165g / 6oz Self-raising flour
45g / 1½oz Cold Butter
70g / 2½oz Mature Cheddar Cheese (Grated)
70g / 70mls Milk (full or half fat)
4g / 1tsp Baking powder
3g / 1tsp Mustard powder
2g / ½tsp Turmeric
2g / ¼tsp Salt (Use only if you are using unsalted butter)
Extra cheese for topping, and milk for glazing
You’ll also need a piece of parchment/ greaseproof paper that fits the food basket of your air fryer.
Box Grater
12 Piece Scalloped Scone/Pastry/Cutters
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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