Jamie's Food Team
By Anna Helm Baxter
30 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
1 lemon
2 tablespoons caster sugar
200g self-raising flour, plus extra for dusting
1 teaspoon baking powder
75g unsalted butter (cold)
2 tablespoons poppy seeds
90ml milk, plus extra for brushing
olive oil
TO SERVE
125g ricotta cheese
100g raspberries
½ teaspoon caster sugar
Method
- Finely zest the lemon into a large bowl, add the sugar and muddle together using a pestle or rolling pin. Sift in the flour, 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 the poppy seeds.
- 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 round, then cut into 6 triangular wedges. Lightly brush the tops with milk.
- 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.
- Meanwhile, in a medium bowl, whisk together the ricotta and a squeeze of lemon juice until smooth. In a separate bowl, roughly mash the raspberries with the sugar and a squeeze of lemon juice.
- To serve, tear open the scones, then top with a dollop of the lemony ricotta and some mashed raspberries.
Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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