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Ginger Cranberry Scones
Ginger Cranberry Scones
Recipe Type:  Dessert
Servings  8
2.75  cup  all- purpose flour  
0.25  cup  dark brown sugar  
1.5  teaspoon  Baking Powder  
1.5  teaspoon  cinnamon  
0.5  teaspoon  freshly ground nutmeg  
0.25  teaspoon  cloves  
1  teaspoon  salt  
0.5  cup  Dried Cranberries  
10  tablespoon  unsalted butter, frozen, grated on a box grater  
0.5  cup  heavy cream, plus more for glazing  
1  teaspoon  Canola Oil  
1    large egg  
1  teaspoon  Vanilla Extract   
0.25  cup  sour cream  
0    Demerara sugar, for sprinkling  

1. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, ginger and cranberries in a large bowl. Mix to combine. 2. Add the butter and toss. 3. In a separate bowl, combine the heavy cream, oil, egg, vanilla and sour cream; whisk until smooth. 4. Add the wet ingredients to the dry and stir to form a thick dough. 5. Shape dough into a circle a ¾” in thickness. 6. Cut into 8 wedges 7. Brush the tops with heavy cream and top with a sprinkling of demerara sugar. 8. Place on 2 Air Fryer Oven air flow trays. 9. Bake for 12 minutes at 365 degrees, rotate trays and bake an additional 6 minutes at 365 degrees.