Light and buttery with a hint of lemon and poppy seeds, they’re served warm with a creamy dollop of ricotta and a spoonful of fruit for the perfect sweet finish.
Ingredients (serves 6):
For the scones:
- Zest of 1 lemon
- 2 TBSP caster sugar
- 200g self-raising flour (GF or low FODMAP), plus extra for dusting
- 1 TSP baking powder
- 75g cold unsalted butter or plant based alt
- 2 TBSP poppy seeds
- 90mL milk (lactose free or plant based), plus extra for brushing
- A little olive oil (to grease tray)
To serve:
- 125g ricotta (or plant based alternative)
- Handful fresh blueberries (optional)
Method:
- Finely zest the lemon into a large bowl, add caster sugar, and muddle together using a pestle. Sift in self-raising flour, baking powder, and a pinch of sea salt, then whisk to combine.
- Cube butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. Stir in poppy seeds. Make a well in the middle, pour in milk and gently bring together to form a soft, dry dough.
- Turn the dough out onto a floured surface, gently press into a 3cm-thick round, and cut into 6 triangular wedges. Lightly brush the tops with a little milk.
- Rub the air fryer shelf or basket with a bit of olive oil. Preheat to 180°C for 2 minutes.
- Place scones into the air fryer, spaced slightly apart. Cook for 12 minutes or until golden. You may need to do this in batches.
- To serve, tear open the warm scones and top each with a dollop of ricotta and a few fresh blueberries.