Mix dry ingredients: In a large bowl, mix together 180g of cake flour, 5g of baking powder, and 20g of white sugar. Then, add 50g of cold butter to the dry ingredients and use your hands (with gloves) to rub the butter into the flour until it resembles coarse cornmeal. This will help give your scones that tender, flaky texture.

Make the dough: Crack 1 egg into a separate bowl and whisk in 50ml of milk to make the egg mixture. Pour the egg mixture into the flour-butter mixture and stir with a spatula until it forms a crumbly dough. Then, gently knead the dough with your hands until it comes together into a smooth ball. Be careful not to overwork the dough to avoid tough scones.

Add cranberries: Stir 60g of dried cranberries into the dough, ensuring they are evenly distributed.

Chill the dough: Shape the kneaded dough into a round flat disk and wrap it in plastic wrap. Refrigerate it for 30 minutes. This helps the scones hold their shape and bake more evenly in the air fryer.

Cut the dough: Once chilled, remove the dough from the fridge and place it on a clean work surface. Using a knife, cut the dough into 6 equal portions. Try to make the pieces as uniform as possible to ensure even baking.

Bake the scones: Preheat your air fryer to 165°C. Place the scones in the air fryer basket, leaving space between them. Brush the tops with egg wash (the second egg). Bake at 165°C for 15 minutes, then flip the scones and bake for an additional 5 minutes. Keep an eye on them through the air fryer's transparent window—if they start browning too quickly, lower the temperature slightly or reduce the baking time.

Serve: Once baked, remove the scones from the air fryer and let them cool slightly on a wire rack. When they're cool enough to handle, enjoy!