This mini blueberry scones recipe is sprinkled with a sugary orange topping that is easy to make in your air fryer and will delight your brunch guests in just 30 minutes.
Ingredients
- all-purpose flour: 1 cup
- white sugar: 4 Tbsp (divided)
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.125 tsp
- salt: 0.125 tsp
- butter: 2 Tbsp
- egg: 1 piece
- buttermilk: 0.25 cup
- vanilla extract: 0.5 tsp
- blueberries: 0.25 cup (fresh)
- orange zest: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the air fryer to 360 degrees F (180 degrees C).
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Stir together flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a medium bowl. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs.
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Beat egg with a fork in a small bowl. Remove 2 tablespoons egg to another small bowl; set aside. Add buttermilk and vanilla extract to remaining egg; whisk with the fork until combined. Stir into flour mixture until just moistened. Gently stir in blueberries.
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Transfer dough to a lightly floured surface. Gently knead until dough is no longer sticky, about 8 to 10 strokes. Pat dough into a 6-inch circle. Cut into 8 wedges, without separating, dipping the knife in flour between cuts.
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Combine remaining 2 tablespoons sugar and orange zest in a small bowl. Brush top of dough with reserved egg and sprinkle with sugar mixture. Separate dough wedges and carefully arrange them, using a small wide spatula, in a single layer in the fryer basket, in batches if necessary.
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Cook scones until golden brown, about 6 minutes. Serve warm.
