Recipes and Cooking Mini Blueberry Air-Fryer Scones 2.0 (1) 1 Review Make a batch of these cute blueberry scones in your air fryer for an easy homemade breakfast. The hint of orange zest gives these scones a bright touch of flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 27 mins Servings: 8 Yield: 8 mini scones Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 4 tablespoon sugar, divided 1 ½ teaspoon baking powder ⅛ teaspoon baking soda ⅛ teaspoon salt 2 tablespoon butter 1 egg ¼ cup buttermilk or sour milk ½ teaspoon vanilla ½ cup fresh or frozen blueberries 2 teaspoon orange zest Directions 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. Rate it Print Nutrition Facts (per serving) 126 Calories 4g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 126 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 31mg 10% Sodium 194mg 8% Total Carbohydrate 20g 7% Total Sugars 8g Protein 3g Vitamin C 1.6mg 8% Calcium 68mg 5% Iron 1mg 6% Potassium 46mg 1% Folate, total 32.7mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.