Air Fryer Blueberry Scones
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Every bite of these Air Fryer Blueberry Scones is buttery, tender, and bursting with jammy blueberry flavor that bakes into the most gorgeous purple pockets all through the dough. The lemon zest and glaze add a bright citrus note that balances the richness perfectly, and I honestly couldn’t believe how beautiful they came out of the air fryer.
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I make these for weekend brunches, Mother’s Day, and holiday breakfasts because they’re easy to make ahead and always the first thing grabbed off the table. They look like they came from a bakery but come together faster than the oven version. Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months, glaze and all.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Blueberry Scones with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you see how beautifully and quickly these air fryer scones come together, you’ll never have to buy those overly dense, boring scones again.
Rub the Lemon Zest Into the Sugar
Combine sugar and lemon zest in a large bowl, then rub them together with your fingers or a spoon until the mixture feels like coarse, fragrant sand. This step blooms the citrus oils right into the sugar and gives the scones that bright lemon flavor all the way through.
A citrus zester makes getting clean, fine zest quick and easy. You could also replace the lemon zest with orange zest for a warmer, sweeter citrus flavor. The swap works one-to-one and pairs well if you also use orange juice in the glaze instead of lemon juice.
Add Dry Ingredients and Cold Butter
Whisk in the all-purpose flour, baking powder, and salt until everything is evenly combined. You want a light, even mix here before the butter goes in. Once combined, grate, chop, or work in the frozen cold cubed butter directly into the flour mixture.
Use a pastry blender or fork to blend it in until the mixture resembles coarse crumbs with a few larger pieces still visible. Those uneven bits of butter are exactly what create flaky layers in the finished scone, so don’t overwork it.
Mix the Wet Ingredients
In a medium bowl, combine the lightly beaten egg, heavy cream, lemon juice, and vanilla extract, whisking until smooth. If you want, you can add egg yolk here instead of the whole egg for a richer crumb. Keep everything cold at this stage for the best texture.
Whole milk works as a substitute for the heavy cream in the dough if that’s what you have on hand. The scones will be slightly less rich and tender, but they’ll still bake up well.
Bring the Dough Together
Make a well in the center of the dry mixture. Pour in half of the egg mixture and gently stir, then add the rest and mix just until the dough forms.
It should still look a bit shaggy at this point, and that’s exactly right. Overmixing develops gluten and makes scones tough, so stop as soon as it holds.
Fold in the Blueberries
Gently fold in the frozen blueberries with as few strokes as possible. Keeping them frozen helps them hold their shape in the dough and prevents the whole batch from turning purple, unlike fresh blueberries that are softer and more prone to bursting during folding.
Feel free to fold in a small handful of chocolate chips along with the blueberries for a chocolate-citrus twist if you want. They don’t affect the structure at all, just add little pockets of sweetness throughout.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
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∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
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Shape and Chill the Dough
Turn the dough out onto a lightly floured surface and pat it into a rough ball, then press it into an 8-inch disk. Fold it in half once, press it back into a disk, and neaten the edges. If the dough sticks too much, dust your work surface and hands with a little extra flour.
It might feel natural to gently knead the dough to bring it together, but even light kneading can already make scones dense, so stick to the fold-and-press technique instead, and stop the moment the dough holds.
Transfer the dough disk to a parchment-lined baking sheet or plate and freeze for 30 to 40 minutes until firm and no longer sticky to the touch. This chill time is key for getting scones that hold their shape and bake up with defined, flaky layers.
Slice and Prep for the Air Fryer
Slice the chilled dough into 6 to 8 wedges. Place scones in a single layer in the lined air fryer basket, leaving a little space between each for even cooking. You can use a silicone air fryer basket liner here or a square parchment sheet to keep cleanup a breeze.
Lightly brush the tops with a bit of heavy cream for that golden, bakery-style finish. A silicone pastry brush makes this step clean and easy. You may swap the heavy cream brush for an egg wash for a deeper golden color and a glossier finish than cream alone.
Air Fry Until Golden
Cook scones in the air fryer at 350°F (180°C) for 10 to 12 minutes or until slightly golden brown and lightly crisped.
Air fryer wattage and basket size vary, so your cooking time may run closer to 10 minutes in a higher-wattage model or the full 12 in a smaller one. Start checking at the 10-minute mark and pull them when the tops are golden and the edges look set.
Let cool slightly in the air fryer basket, then transfer to a nonstick cooling rack to finish cooling before glazing.
Make and Drizzle the Lemon Glaze
Stir together the powdered sugar and lemon juice in a small bowl until completely smooth. Drizzle glaze over the cooled scones and let the glaze set before serving.
Serve and enjoy!
These amazing blueberry scones with lemon glaze travel beautifully, which makes them a great pick for potlucks, bake sales, and morning gatherings. Let the lemon glaze set completely before packing them, which usually takes 15 to 20 minutes at room temp.
Arrange them in a single layer inside a round cake carrier or any portable airtight container lined with parchment paper to prevent sticking and protect the glaze during transport. If you need to stack them, place a sheet of parchment between each layer.
They hold up well at room temperature for a couple of hours, so no cooler is needed for short trips.
Ingredients
- ½ cup sugar
- 2 lemons zested
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen or very cold
- 1 large egg lightly beaten
- ½ cup cold heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 ¼ cups frozen blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers or a spoon until the mixture feels like coarse, fragrant sand.½ cup sugar, 2 lemons
- Whisk in the flour, baking powder, and salt.2 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Grate or chop the cold butter and add it to the flour mixture. Use a pastry cutter or fork to blend it in until the mix resembles coarse crumbs with a few larger pieces.8 tablespoons unsalted butter
- In a separate bowl, combine the egg, heavy cream, lemon juice, and vanilla extract. Whisk until smooth.1 large egg, ½ cup cold heavy cream, 2 tablespoons lemon juice, 2 teaspoons vanilla extract
- Make a well in the center of the dry mixture. Pour in half of the wet ingredients and gently stir. Add the rest and mix just until the dough begins to come together—it should still be a bit shaggy.
- Gently fold in the frozen blueberries. Avoid overmixing to keep the scones tender.1 ¼ cups frozen blueberries
- Turn the dough out onto a floured surface. Pat it into a rough ball, then press into an 8-inch disk. Fold it in half once, press it back into a disk, and neaten the edges.
- Transfer the dough disk to a parchment-lined baking sheet or plate and freeze for 30–40 minutes.
- Slice the chilled dough into 6–8 wedges. Arrange the scones in a single layer in the lined air fryer basket, leaving a little space between each for even cooking. Brush the tops with a bit of heavy cream.
- Bake in the air fryer at 350°F (180°C) for 10-12 minutes or until golden and lightly crisped. Let cool slightly in the air fryer basket, then transfer to a wire rack.
- Stir together the powdered sugar and lemon juice until smooth.1 cup powdered sugar, 2-3 tablespoons lemon juice
- Drizzle over the cooled scones and let them set before serving.
Notes
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Once the glaze has fully set, store the scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Layer parchment paper between them if stacking to keep the glaze intact.
To freeze, flash-freeze the scones on a parchment-lined freezer-safe sheet pan until solid, about 1 to 2 hours, then transfer to a freezer-safe zip-top bag or freezer container and freeze for up to 2 months.
Thaw at room temperature or warm them in the air fryer at 300°F for a few minutes to bring back that just-baked texture.
What to Serve With Air Fryer Blueberry Scones
They pair beautifully with a hot cup of Earl Grey or chamomile tea, a latte, or a simple pour-over coffee. The citrus notes complement light, floral drinks really well, and you could even add a dollop of clotted cream, whipped cream, or whipped butter.
For a fuller brunch table, serve them alongside fresh blueberries or other fruits, or a light fruit salad. They also work well next to a yogurt parfait or a simple egg dish if you’re putting together a bigger morning spread.
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