These light, fluffy lemon curd scones are a dream come true as they come to form in an air fryer without much of a hassle. Slather with jam and cream, and breakfast or afternoon tea is served. No oven, no problem.
- 2⅓ cups (375 g) self-raising flour
- ⅓ tsp baking powder
- Pinch fine salt
- 2 tbsp raw sugar
- 300 ml buttermilk
- ¼ cup (80 g) lemon curd
- Olive oil cooking spray
- Jam and whipped cream, to serve
Sift flour, baking powder, salt and sugar into a large bowl. Make a well in the centre; pour in combined buttermilk and lemon curd. Using a flat-bladed knife, gently stir until dough just comes together.
Turn dough out onto a lightly floured work surface. Using your hands, knead mixture briefly. Pat out until dough is 3 cm thick.
Using a floured cutter, cut 5.5 cm rounds from dough. Press scraps of dough together until 3 cm thick. Repeat cutting to get a total of 9 scones. Brush top of scones with any buttermilk left in the carton or 1 tbsp of milk.
Spray the air fryer basket with cooking spray. Taking care, place scones, side by side, in the basket. Reset the temperature to 160 C; cook for 17 mins.
Serve warm scones with jam and cream.