Air Fryer Mini Blueberry Scones Recipes
AIR FRYER MINI BLUEBERRY SCONES
Mini blueberry scones sprinkled with a sugary orange topping are easy to make in your air fryer and will delight your brunch guests in just 30 minutes.
Provided by Allrecipes
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the air fryer to 360 degrees F (180 degrees C).
- Stir together flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a medium bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs.
- 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.
- 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.
- 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.
- Cook scones until golden brown, about 6 minutes. Serve warm.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 19.6 g, Cholesterol 28.4 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 184 mg, Sugar 7.2 g
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- Preheat air fryer to 360°F. In a medium bowl stir together flour, 2 tablespoons sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl beat egg with a fork. Remove 2 tablespoons egg to another small bowl; set aside. Add buttermilk and vanilla to remaining egg; whisk with the fork until combined. Add to flour mixture all at once. Stir with a fork just until moistened. Gently stir in blueberries.
- Transfer the dough to a lightly floured surface. Gently knead 8 to 10 strokes or until dough is no longer sticky. Pat dough into a 6-inch circle. Cut into 8 wedges (do not separate), dipping knife in flour between cuts.
- In a small bowl combine remaining 2 tablespoons sugar and orange zest. Brush top of dough with reserved egg. Sprinkle with sugar mixture. Separate wedges. Using a small wide spatula, carefully arrange dough wedges in a single layer in fryer basket (line with parchment paper to prevent sticking), in batches if necessary. Cook for 6 minutes or until scones are golden brown. Serve warm.
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