PREP TIME: 1 HOUR 35 MINUTES
AIR FRY: 10-15 MINUTES
INGREDIENTS:
- 1 cup all-purpose flour
- 3 Tbsp. sugar, divided
- 1/2 Tbsp. baking powder
- 1/4 tsp. salt
- 3 Tbsp. unsalted butter, cut into small pieces, plus butter at room temperature for greasing
- 1 tsp. thyme leaves
- 1/2 cup heavy cream, divided
- 4 oz. strawberries, cut into small pieces
INSTRUCTIONS:
- In a large bowl, whisk together flour, 2 1/2 tablespoons sugar, baking powder, and salt. Add butter and cut it in with a pastry blender or fingers until coarse, irregular crumbs form, then toss with thyme.
- Add 7 tablespoons of heavy cream and mix until just combined, and a tiny handful of the mixture holds together when squeezed. Fold in strawberries.
- Turn the mixture out onto parchment-lined work surface and press together into a mass. Fold mixture in half onto itself two or three times, using a piece of parchment as a guide, until dough comes together.
- Shape dough into a 1-inch-thick disk (about 5 inches in diameter). Cut into 8 wedges.
- Cut a piece of parchment paper to the size of the air-fryer basket, brush lightly with room temp butter, and place in basket butter side up.
- Heat Ninja Dual Zone air fryer to 355°F. Working in batches if needed, carefully arrange scones in the parchment-lined basket, pointed side facing in, and spread as far apart as possible.
- Brush tops with remaining 1 tablespoon cream and sprinkle with remaining 1/2 tablespoon sugar. Air-fry until golden brown, 10 to 14 minutes.
- Immediately transfer scones to a wire rack to cool slightly before serving.
