• Before starting, if using a small basket-style air fryer, see how many scones can fit in your own air fryer, using the cutter you have. For the basket air-fryer I can bake 3-4 at a time. Whereas in my larger open-front air fryer, I can bake all 7 at one time.

Prepare The Dough:

• Cut the 75 grams Unsalted Butter into small cubes about 1 cm, ⅓” in size, to not only work into the dough better, but for quicker softening. **Please note, no requirement to use fridge-cold butter for scones. We just want to soften a little to make easier to work with.
• Add the 450 grams Plain Flour, and 7½ tsp Baking Powder to a mixing bowl. This is 2½ tbsp & correct amount. (For UK self-raising flour, only add 2 level tsp of baking powder).
• Briefly mix to coat, then use a pastry cutter (pastry blender), 2 butter knives or your fingers to 'cut in' or 'rub in' the butter. (For a detailed look at this process, see the step-by-step instructions). Aim for roughly large breadcrumb consistency. **DO NOT USE A FOOD PROCESSOR.
• Now add in the 50 grams Caster Sugar & then make a well in the middle. Place to the side.
• Crack the 2 Eggs into a jug, whisk really well, and top up with milk, to the 300ml (10 fl oz) or 1 1/2 cups level. Whisk once more & reserve 2 tbsp for later.
• Add in half of the milk/egg mixture to the dry ingredients and start to work in. Very gradually add small amounts of the liquid until the dough starts to come together. You might need a little more or not use all. Use your hands to briefly knead together into a ball then a disc, that is just a little bit sticky.
• Flour baking/parchment paper or a work area, & place the disc of dough down in the centre. Use your hands to pat out the dough to a circle or oval shape, with a thickness of at least 1” (2.5cm). Use your heart cutter to try and get 5 scones from this round. **The more you get from the first round, the more perfect shape they will be. DO NOT USE A ROLLING PIN.

Cutting Out The Scones:

• Paper-line a baking tray/baking sheet if using a larger open-front air fryer or regular oven. Otherwise, have a sheet of baking paper ready for when the scones are cut out.
• Dip the cutter in a little flour and gently mark on the top of the dough, to see where you can best fit 5 scones. TOP TIP - for heart-shaped cutter, rotate the cutter every second cutter for them to fit in better. (See step-by-step instructions photos).
• Now push down on the cutter, MAKING SURE NOT TO TWIST IT! Cut them all out & transfer to the paper, trying to NOT TOUCH THE SIDES. If the scone doesn't lift up, just wait to the end and pull back the excess dough.
• Very carefully brush the egg/milk mixture you reserved earlier, onto the top of the scones. DON'T LET ANY DRIP DOWN THE SIDES. So tap your brush, then brush from the centre and work your way out.
• For small basket air fryers, use the rack that comes with it and paper-line with just enough paper to go under the scones. DO NOT HAVE EXCESS PAPER AS IT IS A FIRE HAZARD IN AIR FRYERS. You can’t bake without paper but. Always make sure any paper is weighed down and suitable for high temperatures.

Baking The Scones:

• For basket air fryer, carefully transfer the scones with a palette knife or spatula, onto the paper in the basket. You can egg-wash once in the air fryer if you like.
• Bake at a temperature of 200°c/180°c fan/400°F (Gas Mark 6), for regular oven. Pre-heat your air fryer if it requires it. For newer air fryers, or powerful ones, I recommend using the lower temperature of fan oven. (180°c fan, 360-375°F). Use your judgement for your own air fryer, or test with the first scones.
• Basket air fryer scones, bake for 10 - 13 minutes till golden and risen. Then turn the scones over and brush on any remaining egg-wash before baking for another 5 minutes. For larger air fryers or regular oven, the turning over is not required and so bake for about 15 - 18 minutes. Leave on a rack to cool.
• Meanwhile you can bring the scraps of dough together, as gently & carefully as possible and cut out more scones. Egg-wash as before and bake just the same.

Pink Glaze:

• Sieve your 125 grams Icing Sugar (powdered sugar), into a small bowl (about cereal size), before very gradually adding in water or milk until you get a thick paste-like mixture.
• Now add a tiny amount of red or pink food colouring (Sugarflair paste colouring is great, and I used only a small amount on a cocktail stick. And left to develop before adding anymore). Once you have the shade you want, gradually in more drops or water till you get a thick but pourable consistency. (***See my Glaze 101 Tutorial, or glaze/icing video.)

Decorate The Scones:

• Once the scones are cooled, add about 4 tbsp of the glaze to a piping bag fitted with an extra fine nozzle, (or a small syringe). Pipe a heart shape on the top of the scones, being careful to leave a little gap along the edge. Repeat for all scones and leave to set for at least 10 minutes.
• Once set, thin the remaining glaze ever so slightly to make spreading easy. Then either carefully spread on top, within the heart-shaped border with a small spoon. or you can pipe it on with a large nozzle. Alternatively, use a food bag and cut a small hole off the end. TOP TIP - add a small amount and spread into the shape, working your way across the scone. Leave to set.

Serving & Storing:

• Serve the scones by cutting in half and adding butter, whipped cream and/or jam/curd to each half. Add some seasonal berries too if you like.
• Store cooled scones in a metal cookie or cake tin, with the same baking/parchment paper, at room temperature and they will be fine for up to 7 days. DO NOT STORE IN THE FRIDGE.
• Normally I recommend warming scones in the microwave, when cut in half, for 30 seoconds max. But for this the glaze will melt a little.
• Unglazed scones freeze really well. Wrap individually in paper, cling film/plastic wrap or foil on top and then into a labelled food bag or air-tight container. This helps prevent freezer burn. Freeze for up to 3 months¹ and defrost on the worktop (counter) for a few hours.