Jamie's Food Team
By Anna Helm Baxter
Ingredients
2 teaspoons each poppy seeds, nigella seeds, garlic granules, sesame seeds
200g self-raising flour, plus extra for dusting
1 teaspoon baking powder
75g unsalted butter (cold)
90ml milk, plus extra for brushing
olive oil
TO SERVE
6 tablespoons cream cheese
3 slices of smoked salmon (150g)
2 sprigs of fresh dill
Method
- Combine the seeds in a small bowl, then set aside.
- Sift the flour into a separate large bowl with the baking powder and a pinch of sea salt, then whisk to combine. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces. Add ¾ of the seed mix and stir to combine.
- Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don’t be tempted to over-mix.
- Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick rectangle, then cut into 6 triangular wedges. Lightly brush the tops with milk and top with the remaining seeds.
- Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180°C for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.
- To serve, tear open the scones, then spread with 1 tablespoon of cream cheese, rip over the salmon, pick over the dill and sprinkle with black pepper.
Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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