Air Fryer Strawberry-Thyme Mini Scones

Ingredients

• 1 c. all-purpose flour
• 3 Tbsp. sugar, divided
• 1/2 Tbsp. baking powder
• 1/4 tsp. kosher salt
• 3 Tbsp. unsalted butter, cut into small pieces, plus butter at room temp for greasing
• 1 tsp. thyme leaves
• 1/2 c. heavy cream, divided
• 4 oz. strawberries, hulled and quartered

Directions

1. In large bowl, whisk together flour, 2 1/2 tablespoons sugar, baking powder, and salt. Add butter and cut it in with pastry blender or fingers until coarse, irregular crumbs form; toss with thyme.
2. Add 7 tablespoons heavy cream and mix until just combined and tiny handful of mixture holds together when squeezed. Fold in strawberries.
   Turn mixture out onto parchment-lined work surface and press together into mass. Fold mixture in half onto itself two or three times, using a piece of parchment as a guide, until dough comes together. Shape dough into a 1-inch-thick disk (about 5 inches in diameter). Cut into 8 wedges.
3. Turn mixture out onto parchment-lined work surface and press together into mass. Fold mixture in half onto itself two or three times, using a piece of parchment as a guide, until dough comes together. Shape dough into a 1-inch-thick disk (about 5 inches in diameter). Cut into 8 wedges.
4. Cut a piece of parchment paper to the size of air-fryer basket, brush lightly with room temp butter and place in basket butter side up. Heat air fryer to 355°F. Working in batches if needed, carefully arrange scones in the parchment-lined basket, pointed side facing in, and spread as far apart as possible. Brush tops with remaining 1 tablespoon cream and sprinkle with remaining 1/2 tablespoon sugar. Air-fry until golden brown, 10 to 14 minutes.
5. Immediately transfer scones to a wire rack to cool slightly before serving.