• Before beginning baking, if using a small basket-style air fryer, check how many scones you can bake at one time. Using the recommended cutter, I can bake 4 at one time.

Prepare The Dough:

• Cube the 75 grams Unsalted Butter into small pieces, roughly 1 cm, ⅓” in size for quicker softening. No need for fridge-cold butter for scones.
• Once the butter is soft enough to leave an indent with your thumb, add the 450 grams Gluten-free Plain Flour , the 1⅛ tsp Xanthan Gum and 7½ tsp Baking Powder to a mixing bowl. *** (For Plain/A.P. flour add the 2½ tbsp baking powder. For UK self-raising flour, only add 2 level tsp of baking powder).
• Mix briefly before adding in the butter cubes, and little mixing. Use a pastry cutter (pastry blender), 2 butter knives or your finger tips to ‘cut in’ or ‘rub in’ the butter. You are aiming for a rough large breadcrumb consistency. (For more on this see the step-by-step directions & images before this recipe card, or watch the video). DO NOT USE A FOOD PROCESSOR.
• Mix in the 50 grams Caster Sugar & make a well in the centre before placing to the side.
• Break the 2 Eggs into a jug & give a really good whisk, before topping up with milk, to the 300ml (10 fl oz) or 1 1/2 cups level. Whisk again and reserve 2 tbsp for later.
• Add half of the milk/egg mixture to the dry ingredients and start to work in. Gradually add small amounts of the liquid until the dough starts to come together. You might not need all of the liquid or a little more. Get your hands in when starting to form and knead very briefly to form into a ball and then a disc. The dough should be just a little bit sticky.
• Lightly flour some baking/parchment paper and place down the disc of dough. Use your hands to pat out the dough. DO NOT USE A ROLLING PIN. Start from the centre and pat out to a thickness of at least 1” (2.5cm).

Cutting Out The Scones:

• Paper-line a baking sheet/baking tray if using a regular oven or larger open-front air fryer. Otherwise, have a sheet of baking paper ready for when the scones are cut.
• Dip the straight edge of the cookie cutter in a little flour & then gently mark the surface of the dough to see how best to cut to get 6 scones at one time. You want as many from the first round as possible.
• Push down on the cutter MAKING SURE NOT TO TWIST IT. Cut out all the scones. Transfer to the paper (trying not to touch the sides of the scones). Pull back excess dough to release scones if necessary.
• Very carefully brush the reserved egg wash on top of the scones. DO NOT LET IT DRIP DOWN THE SIDES. Tap the brush of excess liquid, then start brushing from the centre out.
• If using a small basket air fryer, use the rack it came with so the scones are not touching the bottom of the basket. Cut just enough paper to go under the scones your air fryer will take. (mine 4, and only ever on one level). 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.

Baking The Scones:

• Carefully transfer the scones with a palette knife or spatula, onto the paper in the basket air fryer you can pick to egg-wash once in the air fryer if you like).
• Bake the scones at a temperature of 200°c/180°c fan/400°F (Gas Mark 6), for regular oven. For newer air fryers, or ones particularly strong, 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, bake for 8 minutes till golden and risen. Then turn the scones over and brush on any remaining egg-wash before baking for another 4- 6 minutes. For larger air fryers or regular oven, the turning over is not required and so bake for about 12-15 minutes. Leave to cool on a rack.
• While the scones are baking, you can bring together the scraps of dough and cut out more scones. Be as gentle as possible with the dough.

Serving & Storing:

• You can serve the freshly baked scones a little warm, halved with some butter. Or eat at room temperature, with toppings like jam, curd, clotted cream or whipped cream. Add some sliced berries too.
• 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.
• The scones freeze well, when wrapped individually in paper then cling film/plastic wrap or foil 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. You can slice in half and place in the microwave for 20-30 seconds maximum, and the scones will be warm like freshly baked.