INGREDIENTS
- 3 ½ cups self-raising flour
- 1 tbsp baking powder
- 80g unsalted butter, cut into pieces
- 80g caster sugar
- 3 x eggs
- ¾ cup milk (full fat)
- 100g choc-chips (milk or dark)
DIRECTIONS
- Place flour, baking powder and butter in food processor bowl and process until the mixture resembles breadcrumbs.
- Transfer the flour mixture into another bowl. Add the sugar and 2 eggs and gently mix together all the ingredients either by hand or with a wooden spoon.
- Add the milk, a quarter of the cup at a time and fold into the mixture. Continue until it is all combined into a soft, wet dough.
- Flour well a clean bench surface and add the dough mixture, bringing it together with your hands into a ball. Pat it flat slightly and add the choc chips in the centre. Fold them into the dough, gently, until they are well distributed through the dough. Then pat down the dough to a 2cm-thickness.
- Rest the dough for 10 minutes before cutting into them with a round scone cutter (5cm diameter). Press remaining dough together and repeat step 4 and 5.
- Preheat the air frying oven to 160°C and turn the timer dial to 5 minutes.
- Beat one egg in a small bowl and brush the tops of the scones with the egg.
- Once the 'HEATING' light goes off, turn the timer dial to 18 minutes. Place 5-6 scones into the Air Chef basket and allow to cook. Allow to cool on cake rack.
- Serve with whipped cream.
TIP: Don’t twist the scone cutter when cutting out the scones. Simply press down firmly and lift.
TIP: For plain scones, simply don’t add the choc chips.