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.