1. 1 cup all-purpose flour
2. 3 tablespoons sugar, divided
3. 1/2 tablespoon baking powder
4. 1/4 teaspoon kosher salt
5. 3 tablespoons unsalted butter, cut into small pieces (plus extra for greasing)
6. 1 teaspoon thyme leaves
7. 1/2 cup heavy cream, divided
8. 4 ounces strawberries, hulled and quartered

1. In a large bowl, whisk together flour, 2 1/2 tablespoons sugar, baking powder, and salt.
2. Add butter and cut it in with a pastry blender or your fingers until coarse, irregular crumbs form. Toss with thyme.

Combine Wet and Dry Ingredients:

1. Add 7 tablespoons of heavy cream to the dry mixture and mix until just combined and a tiny handful of the mixture holds together when squeezed.
2. Fold in strawberries.

Form the Dough:

1. Turn the mixture out onto a parchment-lined work surface and press together into a mass.
2. Fold the mixture in half onto itself two or three times, using a piece of parchment as a guide, until the dough comes together.
3. Shape the dough into a 1-inch-thick disk (about 5 inches in diameter). Cut into 8 wedges.

Prepare for Air Frying:

1. Cut a piece of parchment paper to the size of the air fryer basket, brush lightly with room temperature butter, and place in the basket, butter side up.
2. Heat the air fryer to 355°F.

Air Fry the Scones:

1. Working in batches if needed, carefully arrange scones in the parchment-lined basket, pointed side facing in, and spread as far apart as possible.
2. Brush the tops with the remaining 1 tablespoon of cream and sprinkle with the remaining 1/2 tablespoon of sugar.
3. Air-fry until golden brown, about 10 to 14 minutes.

Cool and Serve:

1. Immediately transfer scones to a wire rack to cool slightly before serving.
2. Enjoy these delightful, jammy scones with a warm cup of tea or coffee!