Air Fryer Pumpkin Raisin Scones

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your butter, which should be very cold, and grate it into the bowl. If you don’t have a grater, you can use a sharp knife to chop it finely.
Add in the pumpkin, buttermilk, and egg. Mix well. Fold in the raisins and walnuts.
Knead together, be careful not to overwork dough. It should still be a little wet but sprinkle with a little flour if it gets too sticky. Transfer mixture to a piece of parchment paper, form & flatten into a large circle. Place in the freezer for about 15 minutes
Preheat the air fryer to 330 degrees F, air fryer setting. Remove dough from the freezer, cut it into 8 triangles. Each triangle is a scone.
Line your air fryer basket with parchment paper. Pull apart each scone from the circle and place the scones on the parchment paper about an inch & a half apart from each other. I was able to do two batches with four scones each.
Using a pastry brush, paint each scone liberally (on the sides & tops) with heavy cream. Then sprinkle each scone liberally with raw sugar (optional)
Place basket in the air fryer and “air fry” for 9-11 minutes. Insert a toothpick into the middle to see if it comes out clean, and the scones are fully cooked. Additionally, they should be a nice golden color.
Place on a cookie rack and allow to cool for ten minutes.
Plate, serve, and enjoy!