Breakfast / Brunch
Air Fryer Blueberry Scones with lemon glaze
Bursting with fresh blueberries and buttery, tender layers, these 30-minute Blueberry Scones from Robin Fields's The “I Love My Air Fryer” 5-Ingredient Recipe Book are delectable. And the lemon glaze lends sweet and tart flavor.
Ingredients
FOR THE LEMON GLAZE:
Tip from the Author
“If you only have frozen blueberries, allow them to fully thaw before using them to avoid excess water in the batter.”
Instructions
Chill 6 Tbsp. butter in the freezer 10 minutes.
Heat remaining 2 Tbsp. butter in a microwave-safe bowl in microwave until melted, 30 seconds.
Preheat air fryer to 320° according to manufacturer’s instructions; set cook time to 15 minutes. (Add 3–5 minutes for preheating if your air fryer doesn’t include preheat function.)
Cut parchment paper to fit air fryer basket. (Do not place parchment in air fryer basket while preheating.)
Mix 2 cups flour, sugar, and baking powder in a bowl.
Add egg and milk and stir until a sticky dough forms.
Remove butter from freezer and grate into bowl. Fold grated butter into dough until just combined.
Fold in zest and blueberries. Turn dough onto a lightly floured surface. Sprinkle dough with additional flour and fold a couple of times, then gently form into a 6-inch round. Cut dough into eight triangles.
Place scones on parchment in air fryer basket, leaving at least a 2-inch space between each, working in batches as necessary.
Brush scones with melted butter. Cook scones until dark golden brown, crispy on the edges, and a toothpick inserted into centers comes out clean, 15 minutes; serve warm.
For the Lemon Glaze
Whisk ⅓ cup confectioners’ sugar, 2 tsp. heavy cream, and 1 tsp. lemon juice together in a bowl. Drizzle glaze over scones.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 285
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 176mg 7%
Carbs 41g 13%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.