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.
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.
Per Serving: 122 calories; protein 2.6g; carbohydrates 19.6g; fat 3.7g; cholesterol 28.4mg; sodium 184mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.