PREP TIME: 10 minutes

COOK TIME: 12 minutes

TEMPERATURE:350℉/177℃

INGREDIENTS

2 cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

6 tablespoons butter, cold, cut into pieces

½ cup fresh strawberries, chopped

¼ cup heavy cream

2 large eggs

2½ teaspoons vanilla extract

1½ teaspoon water

METHOD

1 SIFT together the flour, sugar, baking powder, and salt in a large bowl.

2 CUT the butter into the flour using a pastry blender or your hands until the mixture resembles coarse crumbs.

3 MIX the strawberries into the flour mixture. Set aside.

4 WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.

5 FOLD the cream mixture into the flour mixture until it combines, then roll it out to a 1½-inch thickness.

6 USE a round cookie cutter to cut the scones.

7 BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.

8 SELECT Preheat on the Proscenic Air Fryer, adjust to 350℉/177℃ and press Start/Pause.

9 LINE the preheated air fryer baskets with parchment paper.

10 PLACE the scones on top of the parchment paper and cook for 12 minutes at 350℉/177℃, until golden brown.