Ingredients

2 1/2 cups self-rising flour, 300 grams
1 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon mustard powder
2 tablespoons finely minced fresh Italian flat leaf parsley
6 tablespoons butter, 80 grams
1 cup finely shredded Gouda cheese, 100 grams
4 tablespoons coarsely shredded Gouda cheese, 40 grams
2/3 cup whole milk

Directions

In a large bowl, add the flour, baking powder, mustard powder, smoked paprika, and minced parsley. Whisk until combined.

Add the butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.

Stir in the finely shredded Gouda cheese.

Add the Liquid Ingredients: Make a well in the center of the dry ingredients and pour in the milk.

Gently mix with a fork or your hands until just combined, being careful not to overwork the dough.

Turn the dough out onto a lightly floured surface and knead lightly until smooth. Roll or pat the dough to about 1-inch thickness.

Use a round cutter to cut out scones, re-rolling the dough as necessary until all the dough is used.

Preheat your air fryer to 350°F for about 5 minutes. Line the air fryer basket with parchment paper or lightly grease it.

Place the scones in the air fryer basket, making sure they are not touching.

Brush the tops with a little milk and sprinkle the coarsely shredded Gouda cheese on top.

Air fry at 350°F for 10-12 minutes or until the scones are golden brown and cooked through.

Remove the scones from the air fryer and let them cool slightly on a wire rack. Serve warm with butter or your favorite spread.