You’ll Need
4 plain scones, cut into chunks
100ml double cream
200g strawberries, hulled and halved
45g caster sugar
2 eggs
1 tsp vanilla extract
200ml whole milk
2 tbsp strawberry jam
To Finish
Clotted cream
Fresh strawberries
Optional But Dangerous
White chocolate sauce
Extra warm jam
Method
Preheat the air fryer to 160°C and butter a 16cm ovenproof dish.
Arrange the scone chunks and strawberries in the dish.
Whisk the eggs, milk, cream, sugar and vanilla.
Pour the custard over the scones and leave to soak for 8 minutes.
Dot the strawberry jam across the top.
Cover loosely with foil and air fry for 10 minutes.
Remove the foil and cook for another 5-6 minutes until golden and just set.
Rest for 4 minutes and serve with clotted cream.
Lad Tip: Stale scones are perfect here. Fresh ones also work, but that requires the unlikely event of spare scones.