21
Choc-chip Scones
Serves 15
3
1
⁄
2
cups self raising flour,
plus extra for kneading
1 tbsp baking powder
80g unsalted butter, cut into pieces
80g caster sugar
3 eggs
3
⁄
4
cup milk (full fat)
100g chocolate chips (milk or dark)
1.
Place flour, baking powder and
butter in food processor bowl until the
mixture resembles bread crumbs.
2.
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.
3.
Add the milk, a quarter of the cup at
a time (you may not need to use all
the milk) and fold into the mixture.
Continue until it is all combined into a
soft, wet dough.
4.
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
chocolate 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.
5.
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.
6.
Preheat the air frying oven to 160°C
and turn the timer dial to 5 minutes.
7.
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 basket.
8.
Once cooked, transfer to a wire rack.
Allow to cool and serve as is or with a
dollop of 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 chocolate chips.
