Step 1

Cube the 75 grams Butter about 1cm (⅓") size to soften quicker or try this hack I reviewed for softening butter.

Step 2

Before preparing the scone dough, use your cookie cutter to see how many scones you can bake at one time in your own particular air fryer. **Do not bake over 2 levels if you have a basket style air fryer**.

Step 3

Cut a square of baking/parchment large enough to fit the number of scones, but not too big that it touches the sides of the air fryer. Cut 2 or 3 more for the rest of the batch.

Step 4

Add 450 grams Self-raising Flour, to a mixing bowl before whisking in 2 tsp Baking Powder, ½ tsp Salt, 1 tsp Powdered Garlic, 2 – 3 tsp Mustard Powder & ½ – ¾ tsp Smoked Paprika. **If using Plain/All Purpose flour, please also remember to add 5½ level tsp baking powder, in addition to the 2 tsp mentioned above.**

Step 5

Add the 75 grams Butter to the dry mixture and mix through briefly before you 'Cut the butter' into the flour using a Pastry Cutter (also known as a Pastry Blender) until the mixture resembles large breadcrumbs. Alternatively use 2 butter knives, or rub between your fingertips. (To see in action, watch the video below). Then add in the 50 grams Caster Sugar and mix through.

Step 6

Add the 2 Med-Large Eggs to a jug and whisk together, before adding in enough of the 240 ml Milk or Buttermilk, to come to the 300ml (10 fl oz) level. Whisk together and then reserve 2 tbsp of the mixture in a small bowl for later.

Step 7

Make a reservoir in the centre of the dry mixture & add about a ⅓ of the wet mixture before starting to mix together with a spoon or spatula. Gradually add in small amounts of the wet mixture until it starts to come together into a slightly sticky dough. **Please note you might not need all of the wet mixture or need a touch more (in which case just add milk).** Use the video as a reference point to get your hands in there and make sure there is no dry patches at the bottom of the bowl.

Step 8

Use your knuckles to spread out the dough a little, before adding in half of the 100 grams Mature Cheese (cubed), and very briefly knead into the dough. Then repeat with the rest of the cheese pieces and form into a ball then a disc shape. DO NOT USE A FOOD PROCESSOR OR MIXER.

Step 9

Lightly dust baking/parchment paper or a clean worktop/counter before placing the disc of dough down and use your hands to gently pat the dough out until a depth of at least 1" (2⅓cm). Do not use a rolling pin.

Step 10

Dip the cookie cutter in a small bowl of flour before cutting out as many scones as you can get. ** DO NOT TWIST THE COOKIE CUTTER! ** This is very important for a good rise. Pull away the excess dough and then transfer the scone to the paper lined air fryer. Any that stick in the cutter, just carefully shake and let it fall onto the paper itself. **Try not to touch the sides of the scone if possible.** Excess scones can be placed on spare paper while the first batch are baked.

Step 11

Once there are enough in the air fryer, very carefully brush some of the reserved egg/milk mixture, onto the tops of the scones only. DO NOT LET ANY DRIP DOWN THE SIDES – shake the brush, then start brushing from the centre of the top of the scone and work your way out to avoid drips.

Step 12

Bake your first batch of scones in the air fryer @ 200°c/400°f for a total of about 12 minutes. (Preheat the air fryer if your machine recommends this). After 7 minutes of cooking, add about 1 tsp worth of the 30 grams Grated/Shredded Mature Cheddar Cheese, to the top of the scones (being careful not to push down too hard). Continue baking for another 2 minutes.

Step 13

At this 9-minute mark, turn the scones over & if the bottoms are soft and pale, brush on some more egg-wash and continue baking for a further 3-5 minutes till fully cooked and golden. (Note some air fryers might not require this step but most basket air fryers will). For regular ovens use temperature of 220°c/200°c Fan Oven/425°f/Gas Mark 6, or go to the regular cheese scones recipe.

Step 14

While the first batch are baking, gently bring the excess dough together as best you can with minimal handling & no rolling out. Just pat out to at least 1" (2½ cm) deep. Cut out more scones & repeat till all the dough is used. (Yield 11-12 scones). Transfer these carefully to prepared small sheets of paper, brushing on egg-wash.

Step 15

When the first scones are baked, transfer to a cooling rack & continue baking the next batch.

Step 16

Serve the scones cut in half and top with butter. Try some homemade butter.

Step 17

Left-over scones should be stored in an air-tight container such as a cake or cookie tin. Store with the paper you used to bake them & they will last a minimum of 3 days.

Step 18

Freeze scones wrapped in baking/parchment paper or cling film/plastic wrap & then in a labelled food bag. These scones are fine for up to 3 monthsDefrost at room temperature or in the fridge overnight. Once defrosted, to enjoy warm simply cut in half & microwave for no more than 20-30 seconds. Alternatively, place a whole scone in the air fryer @170°c/325°f for 1-3 minutes, being careful not to dry it out.