Fruit and nut scones-air fryer

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk 1/2 C milk, 1 large egg and 1 t vanilla in bowl then reserve 1 T of milk mixture for brushing on top of scones.

Step 2

In food processor place 1 1/2 C flour, 1/4 C sugar, 2 t baking powder, 1 t cinnamon and 1/4 t nutmeg. Pulse 4 times.

Step 3

Place 8 T of crumbled chilled butter on top of flour mixture and pulse until mixture resembles coarse cornmeal (12 to 14 pulses).

Step 4

Place flour mixture in a large bowl, stir in 1 1/4 C old-fashioned oats,1/2 cups craisins and 1/4 C of chopped walnuts.

Step 5

Add milk mixture to flour mixture and mix until all flour is moist.

Step 6

Turn dough onto lightly floured surface and pat gently into a 7 inch circle. Cut into 10 wedges. Brush top with reserved 2 T milk mixture and sprinkle top with 1 T or less of sugar.

Step 7

Lightly spray air fryer with oil and space scones at least 1/2 inch apart. Set air fryer to BAKE setting with temperature at 350 F. Bake until scones are golden brown 10 to 15 minutes. Transfer to wire rack and cool 5 minutes.

Step 8

Prepare scones as instructed BUT do not bake. Place unbaked scones on parchment paper and place in freezer for 1 hour then place in 1 gallon freezer bag for up to 1 month.

Step 9

To bake from frozen place scones into air fryer and set to bake at 250F. Bake for 10 minutes. Increase temperature to 350F and bake for an additional 10 minutes or until golden brown.

Step 10

Mix scones as directed but omit craisins and nuts and mix in 1/2 C of diced strawberries and 1/2 C diced rhubarb. NOTE: If using frozen rhubarb and strawberries omit milk.