STRAWBERRY SCONES RECIPES

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"—softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

Steps:

• Place flour and sugar in a bowl and mix. Add in cubed butter.
• Rub the fat into the flour. Do this with your fingertips until it resembles coarse breadcrumbs.
• Add in enough milk to make a soft dough, for us this was 60ml. Then roll out your dough on a floured worktop and aim for at least 1.5cm thick or your scones will be too small.
• Using cutters, cut your dough to medium sized scones and then place in the air fryer basket.
• Spray the air fryer basket with extra virgin olive oil to prevent sticking and then brush the tops and sides of the scones with egg wash.
• Air fry for 5 minutes on 180c/360f, followed by a further 2 minutes at 160c/320f.
• Serve with strawberry jam, sliced strawberries and cream.