Air Fryer Blueberry Scones

A beginner-friendly recipe for making flaky, tender blueberry scones in an air fryer, featuring a simple optional vanilla glaze.

Ingredients

• 2 cups All-Purpose Flour (plus an extra tablespoon for tossing the berries)
• 1/3 cup Granulated Sugar (plus 1 tablespoon for sprinkling on top)
• 1 tablespoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Unsalted Butter, very cold and cut into small cubes
• 3/4 cup Fresh Blueberries (fresh work best; if using frozen, do not thaw them first)
• 1 teaspoon Lemon Zest (optional)
• 1/2 cup Heavy Cream (plus 1 extra tablespoon for brushing the tops)
• 1 teaspoon Pure Vanilla Extract
• 1 Large Egg, beaten
• 1/2 cup Confectioners’ Sugar (for glaze)
• 1 to 2 tablespoons Milk or Heavy Cream (for glaze)
• 1/2 teaspoon Vanilla Extract (for glaze)

Instructions

1. Prep and Chill: Cut unsalted butter into small cubes and refrigerate or freeze for 10 minutes. Line the air fryer basket with perforated parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and lemon zest (if using) until combined.
3. Cut in Butter: Add chilled butter to the dry mixture. Use a pastry cutter, fork, or fingertips to cut butter into the flour until it resembles coarse crumbs with pea-sized butter pieces visible.
4. Combine Wet Ingredients: In a separate small bowl, whisk together heavy cream, vanilla extract, and beaten egg.
5. Bring Dough Together: Pour wet ingredients into the dry mixture. Gently fold with a spatula or wooden spoon just until a shaggy dough forms. Do not overwork.
6. Fold in Blueberries: Toss fresh blueberries in 1 tablespoon of reserved flour. Gently fold into the dough with a rubber spatula, distributing evenly without crushing.
7. Shape and Cut: Turn dough onto a floured surface. Pat into a disk 7-8 inches in diameter and 3/4-1 inch thick. Slice into 6 equal wedges.
8. Air Fry: Place scones in the parchment-lined basket with space between them. Brush tops with remaining heavy cream and sprinkle with extra granulated sugar. Set air fryer to 350°F (175°C). Cook for 12-15 minutes until edges are deep golden brown and a toothpick comes out clean. Cook in batches if necessary.
9. Cool and Glaze: Transfer scones to a wire rack and cool for at least 10 minutes. Whisk confectioners’ sugar, milk, and vanilla extract for the glaze. Drizzle over slightly warm scones before serving.

Notes

Keep everything cold: If the butter melts while shaping, refrigerate the wedges for 10 minutes before air frying. Fresh blueberries yield the best texture; if using frozen, keep them solid to minimize bleeding. Do not overcrowd the air fryer basket; cook in two batches if needed. Nutritional info is approximate per scone (without glaze): 340 kcal, 16g fat, 44g carbs, 5g protein.