Air Fryer Blueberry Scones

I love making Air Fryer Blueberry Scones when I want a baked treat that looks and tastes completely bakery-worthy without spending all morning in the kitchen. Each one is golden, buttery, and tender, with cold butter, bright lemon zest, lemon juice, and vanilla worked through the dough, loaded with juicy blueberries that burst into gorgeous jammy pockets in every wedge. The whole thing gets finished with a glossy sweet lemon glaze drizzled right on top. I make them for weekend brunches, Mother's Day, Christmas morning, and spring gatherings because they're easy to make ahead and always the recipe everyone asks for. Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.

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Prep Time: 15

Cook Time: 12

Freezing time: 40

Total Time: 1 7

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: Air Fryer Blueberry Scones

Servings:

Calories: 405kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few things I've learned from making these scones more than once:

Rub the zest thoroughly into the sugar: Don't skip the step of rubbing the lemon zest and sugar together with your fingers. It releases the citrus oils and infuses the entire dough with flavor you won't get from just whisking it in.

Use frozen butter, not just cold: Frozen butter grates easily and creates the flakiest texture because the cold fat takes longer to melt in the oven, leaving behind those layered pockets that make scones tender.

Keep the blueberries frozen: Adding the blueberries straight from the freezer keeps them from bleeding into the dough and turning it purple. It also helps them hold their shape during folding and air frying.

Don't skip the freeze: The 30- to 40-minute freeze before slicing is not optional. It firms the butter back up after all that handling and helps the scones hold their wedge shape and rise properly instead of spreading flat.

Brush with cream just before air frying: Apply the heavy cream brush right before the scones go into the air fryer, not before chilling. It helps them get that golden, slightly crisped top that looks bakery-fresh.

Store properly: To store leftover scones without the glaze sticking, freeze them on a parchment-lined tray for 1 to 2 hours, then transfer to an airtight container or bag. They'll keep at room temp for up to 2 days, chilled for up to 5 days, or frozen for up to 2 months.

Nutrition

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