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The KILIG Kitchen · Desserts & Sweet Treats
Strawberry Scone Shortbread
VNF
Ingredients
- Flour - 1 cup (120 g)
- Butter - ½ cup (115 g)
- Sugar - ⅓ cup (65 g)
- Salt - ¼ tsp (1 g)
- Strawberries - ½ cup (50 g), chopped
Method
- Cream butter and sugar; add flour and salt to form dough.
- Fold in the berries and press into a greased pan.
- Air Fry at 160°C for 20 min, until edges set and become golden.
Chef's Notes
Tender shortbread meets jammy scone - melts in the mouth.
Serving Suggestions
Cut into bars and serve with tea.