Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, 1/3 cup sugar, baking powder, and salt until well combined. Ensuring these are evenly mixed helps the scones rise uniformly.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This is the secret to a flaky texture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently with a fork just until the dough begins to come together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times, then pat it into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 even wedges.
- Mix the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small dish. Brush the tops of the scones with a little extra heavy cream, then sprinkle the cinnamon sugar mixture generously over each wedge.
- Place the scones in the air fryer basket, leaving about an inch of space between them (you may need to work in batches). Air fry at 350°F (175°C) for 10 to 12 minutes, or until the scones are golden brown and firm to the touch.
- Cook Time: 25 minutes