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About the recipe
This 5-ingredient recipe is your key to delicious air-fryer scones in less than 30 minutes! Feel free to take them in different directions with lemon & poppy seed, mixed seeds or marzipan.
Recipe From
Jamie's Food Team
By Anna Helm Baxter
200g self-raising flour, plus extra for dusting
2 tablespoons caster sugar
1 teaspoon baking powder
75g unsalted butter (cold)
90ml milk, plus extra for brushing
olive oil
clotted cream, to serve
your favourite jam, to serve
Finely zest in 1 lemon with the flour, sugar, baking powder and sea salt in step 1, then add 2 tablespoons of poppy seeds at the end of step 2.
In a medium bowl, whisk 125g of ricotta cheese with a squeeze of the lemon juice until smooth. In a separate bowl, roughly mash 100g of raspberries with ½ teaspoon of caster sugar and a squeeze of lemon juice.
To serve, tear open the scones, then top with a dollop of ricotta and some mashed raspberries.
In a small bowl, combine 2 teaspoons each of poppy seeds, nigella seeds, garlic granules and sesame seeds. Stir in ¾ of the seed mix at the end of step 1, then top the scones with the remaining seeds at the end of step 3.
To serve, tear open the scones, spread each with 1 tablespoon of cream cheese, add a slice of smoked salmon, then pick over a couple of sprigs of dill and finish with black pepper.
At the beginning of step 2, cube or pinch off pea-sized pieces from 50g of marzipan. Fold into the mix, then continue with the recipe.
Sprinkle over 10g of flaked almonds at the end of step 3.
To serve, tear open the scones and spread with 1 tablespoon of clotted cream and a dollop of cherry jam.
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