Jamie's Food Team
By Anna Helm Baxter
30 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
200g self-raising flour, plus extra for dusting
1 teaspoon baking powder
75g unsalted butter (cold)
50g marzipan
90ml milk, plus extra for brushing
10g flaked almonds
olive oil
TO SERVE
6 tablespoons clotted cream
6 tablespoons cherry jam
Method
- Sift the flour into a large bowl with the baking powder and a pinch of sea salt, then whisk to combine. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.
- Cube or pinch off pea-sized pieces of marzipan and fold into the mix. Make a well in the middle, pour in the milk and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don’t be tempted to over-mix.
- Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick rectangle, then cut into 6 triangular wedges. Lightly brush the tops with milk and sprinkle over the flaked almonds.
- Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180°C for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.
- To serve, tear open the scones, then spread with 1 tablespoon each of clotted cream and jam.
Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
Tags
