Ponzu Marinated Flat Iron Steak

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Yields 2-4 servings

Prep Time: 2 hours 20 minutes

Cook Time: 12 minutes

Ingredients

  • 1 ¼ pound flat iron steak 

  • ½ cup soy sauce

  • ¼ cup mirin

  • 2 tablespoons sesame oil 

  • 2 limes, juiced

  • 1 tablespoon red pepper flakes

  • 2 garlic cloves, minced

  • 2 tablespoons honey

  • 1 green onion, sliced, for garnish

Directions

  1. COMBINE all ingredients except for the sliced green onion in a plastic resealable bag.

  2. MARINATE the steak and store it in the fridge for up to 2 hours.

  3. TAKE out the steak from the bag and let it rest for 20 minutes at room temperature.

  4. SELECT Preheat on the Cosori Air Fryer, adjust to 400°F, and press Start/Pause.

  5. PLACE the steak into the air fryer baskets.

  6. SELECT Steak, adjust time to 8 minutes and press Start/Pause.

  7. REMOVE the steak, and let it rest for 8 minutes.

  8. SLICE the steak to your desired thickness, garnish with the sliced green onion, then serve.

Mexican Fries

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Yields 3 servings

Prep Time: 10 minutes

Cook Time: 11 minutes

Ingredients

  • 1 lb of frozen thick cut french fries

  • 1 roma tomato, diced

  • ¼ red onion, diced

  • ½ serrano pepper, minced

  • ⅛ cup cilantro, diced

  • ⅛ cup of crumbled Cotija cheese (or grated parmesan as substitute)

Sauce

  • 2 tbsp mayo

  • 1 tbsp olive oil

  • ⅛ cup cilantro, minced finely

  • 2 cloves garlic, minced finely

  • ½ lime, juice

Directions

  1. SELECT Preheat on the Cosori Air Fryer, and press Start/Pause.

  2. PLACE frozen fries into the air fryer basket and place into the air fryer.

  3. ADJUST temperature to 400°F, time to 11 minutes, and press Start/Pause.

  4. COMBINE sauce ingredients in a bowl and mix thoroughly. Place bowl into the fridge until fries are cooked.

  5. REMOVE fries onto a separate large bowl big enough to hold fries.

  6. PLACE tomatoes, red onions, serrano, cilantro, and cotija cheese on top of the fries. Spoon over the sauce evenly on the fries with toppings.

  7. SERVE immediately

Jalapeño Cheese Dip

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Yields 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 8 ounces cream cheese, room temperature

  • ¼ onion, finely minced

  • ⅛ red bell pepper, diced

  • 2 tablespoons unsalted butter

  • 1 medium jalapeño, diced (remove stems for less heat)

  • ½ cup Parmesan, finely grated

  • ½ cup breadcrumbs

  • Nonstick cooking spray

Directions

  1. COMBINE cream cheese, onion, red bell pepper, butter, and jalapeño in an 8 inch wide by 4½ inch deep oven-safe bowl.

  2. SELECT Preheat on the Cosori Air Fryer and adjust temperature to 300°F.

  3. PLACE bowl into the preheated air fryer.

  4. ADJUST temperature to 300°F, time to 10 minutes, and press Start/Pause.

  5. STIR the cheese mixture when finished.

  6. TOP with Parmesan and breadcrumbs, return to baskets, and spray top with cooking spray.

  7. ADJUST temperature to 400°F, time to 5 minutes, and press Start/Pause.

  8. SERVE hot with pita chips or any dippable food item.

Not Your Ordinary Croutons

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Yields 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 3 tablespoons butter, melted

  • ½ teaspoon onion powder

  • ¼ teaspoon dried rosemary, minced

  • ⅛ teaspoon salt

  • 1 baguette (10 x 4 inches), cut into 1-inch cubes

Directions

  1. SELECT Preheat on the Cosori Air Fryer, adjust to 320°F, and press Start/Pause.

  2. MIX melted butter, onion powder, dried rosemary, and salt in a small bowl.

  3. PLACE baguette cubes in a small bowl and spoon the melted butter mixture over while occasionally turning the baguette cubes. Place cubes into the air fryer baskets.

  4. SET temperature to 320°F, time to 10 minutes, and press Start/Pause.

  5. SERVE immediately with your favorite salad or dish.

Potato Skins

Yields 2 servings

Prep Time: 5 minutes

Cook Time: 1 hour 5 minutes

Ingredients

  • 1 large russet potato (6–7 inches), rinsed

  • 2 ounces cream cheese

  • 2 tablespoon bacon bits

  • ¼ onion, finely minced

  • ¼ cup cheddar cheese, shredded

  • 2 tablespoons sour cream

  • 1 green onion, thinly sliced, for garnish

Directions

  1. SELECT Preheat on the Cosori Air Fryer, adjust temperature to 350°F, and press Start/Pause.

  2. PLACE potato into the air fryer basket.

  3. ADJUST temperature to 350°F, time to 1 hour, and press Start/Pause.

  4. CUT potato in half, and scoop out the insides.

  5. TOP the potato skins with cream cheese, followed by bacon and onion, and then shredded cheddar cheese.

  6. ADJUST temperature to 400°F, time to 5 minutes, and press Start/Pause.

  7. SERVE hot, topped with sour cream and green onions.

Air Fried Whole Chicken

Yields 5-6 servings 

Prep Time: 10 minutes 

Cook Time: 1 hour 10 minutes  

Ingredients

  • 1 whole chicken (5 pounds)

  • 3 tablespoons paprika

  • 2 tablespoons white pepper

  • 3 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 2 tablespoons lemon pepper

  • 2 teaspoons ground thyme

  • 3 tablespoons salt

  • Nonstick cooking spray

Directions

  1. CLEAN chicken and pat with paper towels to ensure the skin is dry.

  2. MIX together all the seasonings in a bowl.

  3. SPRAY the whole chicken with cooking spray and then generously rub seasoning mix all over.

  4. PLACE the chicken into the Cosori Air Fryer basket with the legs down.

  5. SET the temperature to 320°F, time to 60 minutes, and press Start/Pause.

  6. FLIP the chicken over after 30 minutes.

  7. COOK for the remaining 30 minutes, or until internal temperature of the chicken is 165°F.

  8. ALLOW the chicken to rest for 15 minutes, then serve.

Honey Soy Tofu and Mushrooms

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Yields 3 servings

Prep Time: 5 minutes

Cook Time: 20 Minutes

Ingredients

  • 1 pound extra firm tofu, 1-inch cubes

  • 6 crimini or shiitake mushrooms, sliced

  • 2 tablespoon soy sauce

  • 2 tablespoon honey

  • 1 tablespoon white vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoon Mirin

  • 2 teaspoons garlic powder

  • ¼ teaspoon cornstarch

  • 1 green onion, thinly sliced, for garnish

  • ¼ teaspoon toasted sesame seeds, for garnish

Directions

  1. SELECT Preheat on the Cosori Air Fryer, adjust to 300°F, and press Start/Pause.

  2. ADD tofu cubes into the air fryer.

  3. SET temperature on the air fryer to 300°F, time to 10 minutes, and press Start/Pause.

  4. PLACE pre-cooked tofu and mushrooms in a oven-safe bowl small enough to fit inside the air fryer baskets or use the Cosori cake pan accessory (recommended).

  5. MIX soy sauce, honey, vinegar, brown sugar, Mirin, garlic powder, and cornstarch in a small bowl.

  6. POUR soy sauce mixture over the mushrooms and tofu until well coated.

  7. SET temperature on the air fryer to 400°F, time to 10 minutes, and press Start/Pause.

  8. MIX after 5 minutes of cooking.

  9. SERVE immediately over rice, garnished with sliced green onions and toasted sesame seeds.

Apple Hand Pies

Yields 8-10 servings

Prep Time: 1 hour 

Cook Time: 15-30 minutes

Pie Dough Ingredients 

  • 2 sticks (1 cup) butter

  • 2½ cups all-purpose flour

  • 7 tablespoons iced water

  • 1 egg, whisked

Filling Ingredients   

  • 2 tablespoons butter

  • 2 green apples, peeled, cored & thinly sliced

  • ¼ cup white sugar

  • 2 tablespoons brown sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cinnamon

  • 1 tablespoon water

Directions

  1. COMBINE the butter and flour in a food processor and pulse until it forms crumbles.

  2. ADD the iced water and salt, and pulse until fully incorporated. Mixture will still be crumbly.

  3. REMOVE the mixture and knead until it is 1 mound of dough.

  4. FLATTEN the dough with a rolling pin until it is about ¼-inch-thick.

  5. WRAP in plastic wrap and store in refrigerator for 20 minutes until ready to use.

  6. PUT butter to a sauce pan and melt on medium-high heat for 1 minute.

  7. ADD apples, white sugar, brown sugar, lemon juice, cinnamon, and water to the saucepan and cook for 8 minutes on medium-high heat or until desired consistency is reached.

  8. ROLL out the puff pastry dough until it’s about ⅛-inch-thick.

  9. CUT out 8-10 circles that are about 6 inches in diameter using the rim of a bowl or a cookie cutter. Then place ¼ cup of apple filling into each pastry circle.

  10. FOLD the dough over to enclose the filling and use a fork to press and seal the edges.

  11. BRUSH the top surface of hand pies with the whisked egg.

  12. PLACE the hand pies into the Cosori Air Fryer baskets. You may need to work in batches.

  13. SET the temperature to 330°F, time to 14 minutes, and press Start/Pause.

  14. ALLOW to rest for 5 minutes in the basket when finished. Then, serve.

Cajun All in One Breakfast Hash

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Yields 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Filling Ingredients

  • 1 large russet potato, cubed

  • ¼ green bell pepper, diced

  • ¼ red bell pepper, diced

  • ¼ red onion, diced

  • ⅛ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika

  • 2 strips bacon, cut in half

  • 2 eggs

Directions

  1. SELECT Preheat on the Cosori Air Fryer. Adjust the temperature to 350°F and press Start/Pause.

  2. COMBINE the potato, bell peppers, onion, salt, black pepper, onion powder, garlic powder, and paprika in a bowl.

  3. PLACE bacon on the bottom of the air fryer basket followed by hash mix in the air fryer and spray with nonstick cooking spray to ensure even coating.

  4. ADJUST temperature to 350°F, time to 15 minutes, and press Start/Pause.

  5. REMOVE the air fryer baskets after 8 minutes to flip the potato cubes and also place bottom bacon on top. Then place basket back into the air fryer.

  6. REMOVE air fryer basket and place bacon pieces aside. Remove hash onto a foil and place the foil with hash back into the air fryer.

  7. PLACE two cracked eggs on top of the hash and place air fryer basket back into the air fryer.

  8. PRESS Temp/Time and change the temperature to 380°F.

  9. PRESS Temp/Time again and change the time to 5 minutes. Replace baskets and press Start/Pause.

  10. SERVE hot.

Mango Habanero Chicken Wings

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Yields 5 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 3 habaneros, chopped with seeds

  • 1 cup mango, puréed

  • ¼ cup water

  • ¼ cup sugar

  • ¼ cup corn syrup

  • ¼ cup white distilled vinegar

  • 1 teaspoon cornstarch 

  • 1½ teaspoons salt, divided

  • 18 chicken wings

Directions

  1. COMBINE all the ingredients in a small sauce pot, setting aside the wings and 1 teaspoon of salt.

  2. BOIL sauce, mixing well, and reduce until the sauce thickens.

  3. REMOVE sauce from heat and set aside.

  4. SELECT Preheat on the Cosori Air Fryer, adjust to 380°F, and press Start/Pause.

  5. COAT chicken wings with the 1 teaspoon of salt until well coated.

  6. SPRAY the preheated air fryer baskets with cooking spray and add the wings, spraying the top of the chicken wings as well.

  7. SELECT Chicken and press Start/Pause. Make sure to shake the baskets halfway through cooking.

  8. TOSS the chicken wings with the mango habanero sauce in a bowl until well coated, or use as a dipping sauce.

Korean “Bulgogi” Ground Beef Over Rice

Yields 3 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 1 pound beef (80% lean), ground

  • 8 teaspoons dark soy sauce

  • 4 teaspoons brown sugar

  • 2 teaspoons mirin

  • 2 teaspoons white vinegar

  • ½ teaspoon sesame oil

  • ¼ teaspoon ginger powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ⅛ teaspoon salt

  • 1 pinch black pepper

  • 1 teaspoon vegetable oil

  • ⅓ cup onion, minced

  • 2 cloves garlic, minced

  • ¼ teaspoon cornstarch

  • ¼ cup beef broth

  • ½ onion, sliced

  • 1 green onion, sliced, for garnish

  • ⅛ teaspoon sesame seed, for garnish

**DOES NOT USE PRESSURE COOK

Directions

  1. MIX dark soy sauce, brown sugar, mirin, white vinegar, sesame oil, ginger powder, garlic powder, onion powder, salt, and pepper in a bowl.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker and press On/Start. Allow the pressure cooker to heat up.

  3. ADD the vegetable oil, minced onion, and minced garlic to the pressure cooker. Sauté until soft.

  4. ADD the dark soy sauce mixture, cornstarch, and beef broth. Simmer for 20 seconds.

  5. ADD the ground beef and onion slices. Break up the meat and cook for 8 minutes.

  6. SERVE immediately with rice in bowls. Garnish with sliced green onion and sesame seeds.

Carnitas

Yields 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Ingredients

  • 5 pounds pork butt roast, cut into 2-inch cubes

  • 1½ tablespoons salt

  • 1 tablespoon brown sugar

  • 1½ tablespoons dried oregano

  • 1 tablespoon ground cumin

  • 1 tablespoon black pepper

  • 1 tablespoon chile powder

  • 1 tablespoon paprika

  • 3 tablespoons olive oil

  • 1 onion, chopped coarsely

  • 6 cloves garlic, minced

  • 1 cup water

Directions

  1. COMBINE salt, brown sugar, 1 tablespoon of dried oregano, and a ½ tablespoon of the following seasonings: ground cumin, black pepper, chile powder, and paprika. Mix the seasonings with the pork butt cubes.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, set temperature to 320°F, set the time for 15 minutes, and press On/Start. Allow the pressure cooker to heat up.

  3. ADD olive oil to the preheated pressure cooker and allow to heat up for 1 minute.

  4. BROWN seasoned pork butt, making sure to turn the pieces occasionally. Cook for 4 minutes.

  5. ADD the chopped onion and minced garlic and cook for 2 minutes, stirring occasionally.

  6. MIX in the water.

  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  8. SELECT Meat/Stew, set time for 1 hour, and press On/Start.

  9. NATURAL RELEASE for 15 minutes when done cooking and carefully remove the lid.

  10. REMOVE the pork pieces with tongs and place in a separate bowl.

  11. SHRED the carnitas with a fork.

  12. ADD ¼ cup of the liquid remaining in the Pressure Cooker to the bowl of shredded carnitas.

  13. ADD the remaining ground cumin, black pepper, chile powder, paprika, and dried oregano. Mix well.

Spaghetti Squash Parmesan

Yields 4 servings

Prep Time: 3 minutes

Cook Time: 15 minutes

Ingredients

  • 1 spaghetti squash (2 pounds), halved lengthwise

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 2 garlic cloves, grated

  • 1 tablespoon olive oil

  • 1 cup marinara sauce

  • 1 cup mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • ¼ teaspoon crushed red pepper

  • ½ cups fresh basil leaves, chopped

Directions

  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the halved spaghetti squash onto the rack.

  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  3. SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.

  4. QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.

  5. SHRED the squash with a fork into strands.

  6. SEASON with salt, black pepper, Italian seasoning, and grated garlic.

  7. DRIZZLE olive oil on top of the squash.

  8. COVER with marinara sauce, mozzarella cheese, Parmesan cheese, and crushed red pepper.

  9. BROIL in an oven or broiler for 5 minutes until golden brown and cheese is bubbly.

  10. GARNISH with freshly chopped basil. 

Korean Braised Short Ribs (Galbijjim)

Yields 6 servings

Prep Time: 1 hour 10 minutes

Cook Time: 1 hour 10 minutes

Ingredients

  • 4 pounds beef short ribs, bone-in

  • 4 cups water

  • 2 cups dark soy sauce

  • ¼ cup mirin
    3 tablespoons sugar

  • 1 teaspoon sesame oil

  • 1 apple, peeled & quartered

  • 1 pear, peeled & quartered

  • ½-inch piece ginger

  • 4 garlic cloves

  • 1 large potato, cut into thirds

  • 2 large carrots, cut into thirds

  • 2 whole green onions, thinly sliced, for garnish

  • ½ tablespoon pine nuts, for garnish

Directions

  1. PLACE short ribs in just enough cold water to cover fully cover them and soak for 1 hour.

  2. REMOVE from water and rinse. Place into the Cosori Pressure Cooker with 4 cups of water.

  3. SELECT Pasta/Boil, Adjust to “More/High”, and press On/Start.

  4. BOIL short ribs for 30 minutes.

  5. COMBINE dark soy sauce, mirin, sugar, and sesame oil in a bowl and mix well.

  6. BLEND apple, pear, ginger, and garlic until it reaches a smoothie-like texture.

  7. COMBINE both blends and mix well.

  8. REMOVE beef stock from the pressure cooker, leaving 2 cups of the liquid.

  9. ADD the soy sauce and fruit mixture, potato, and carrots to the pressure cooker.

  10. SELECT Meat/Stew and press On/Start.

  11. REMOVE potato and carrots and set aside.

  12. SELECT Pasta/Boil and press On/Start. Reduce liquid for 20 minutes.

  13. PLACE potatoes, carrots, and short ribs in a serving dish, and cover with sauce. Garnish with sliced green onions and pine nuts.

Creamed Corn

Yields 6-8 servings 

Prep Time: 5 minutes

Cook Time: 24 minutes

Ingredients

  • 2 sticks (1 cup) butter 

  • 1 white onion, diced 

  • 6 cups frozen corn 

  • 3 cups heavy cream

  • 1½ teaspoons salt 

  • Black pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust to “More/High”, and press On/Start.

  2. ADD butter and melt for 1 minute.

  3. ADD in onions and cook for 8 minutes or until translucent.

  4. MIX corn and heavy cream in the pot and let it come to a simmer.

  5. BOIL the mixture for 15 minutes, then press Stop/Cancel.

  6. BLEND with an immersion blender until smooth, if desired.

  7. SEASON with salt and add black pepper to taste. Mix well and serve.

Sweet Potato Mash with Maple Syrup

Yields 6-8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • 3 large sweet potatoes, chopped into 1-inch cubes

  • 2 large white sweet potatoes, chopped into 1-inch cubes

  • 1 stick (½ cup) butter, cubed

  • 3 tablespoons maple syrup

Directions

  1. DESKIN all potatoes and cut into 1-inch cubes.

  2. INSERT steamer rack into the Cosori Pressure Cooker inner pot and add 2 cups of water.

  3. PLACE chopped potatoes onto the steamer rack.

  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  5. SELECT Steam Potatoes, Adjust to “Less/Low”, and press On/Start.

  6. QUICK RELEASE when done cooking and carefully remove the lid.

  7. DRAIN potatoes and transfer to a mixing bowl.

  8. ADD butter and maple syrup, then mash or beat well until combined to make a smooth mash. Then, serve.

Warm Butternut Squash Salad with Pumpkin Seeds

Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 2 pounds butternut squash, cut into 1-inch cubes

  • 6 tablespoons, plus 1 teaspoon extra-virgin olive oil 

  • ⅓ cup pumpkin seeds

  • 3 tablespoons apple cider vinegar

  • 1 teaspoon ground coriander

  • 4 scallions, thinly sliced

  • 2 cups spinach

  • Salt & pepper, to taste

  • Fresh cilantro, chopped, for garnish

Directions

  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the butternut squash onto the rack.

  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  3. SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.

  4. QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.

  5. SET squash aside in a separate container and empty the pot. Add 1 teaspoon of oil and select Sauté/Brown. Allow oil to heat up.

  6. ADJUST time to 3 minutes and press On/Start.

  7. ADD pumpkin seeds and toast for 3 minutes, or until seeds begin to brown.

  8. REMOVE pumpkin seeds from heat and add to the butternut squash container.

  9. WHISK together the remaining oil, apple cider vinegar, and ground coriander to make a vinaigrette.

  10. ADD all ingredients together and mix well.

  11. GARNISH with cilantro and serve.  

Preserved Lemon and White Bean Spread

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Yields 3 cups

Prep Time: 8 hours or overnight

Cook Time: 45 minutes 

Ingredients

  • 1 cup white beans

  • 4 garlic cloves, minced

  • 3 tablespoons extra-virgin olive oil 

  • 2 tablespoons preserved lemon, finely chopped

  • 1½ tablespoons lemon juice

  • ½ teaspoon smoked paprika

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons mint, finely chopped

  • Salt, to taste

Directions

  1. SOAK white beans in water for 8 hours or overnight.

  2. DRAIN the beans and add to the Cosori Pressure Cooker inner pot.

  3. ADD 6 cups of water to the pot and secure the lid

  4. SELECT Beans/Stew and adjust cook time to 30 minutes. Then, press On/Start.

  5. NATURAL RELEASE for 15 minutes, then drain beans.

  6. ADD the remaining ingredients to a food processor or blender, and blend until smooth, or your desired consistency is reached.

  7. STORE in the fridge for up to 3 days or serve immediately with a drizzle of olive oil and fresh lemon juice.

Strawberry Cream Scones

Yields 6 scones

Prep Time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

  • 2 cups all-purpose flour

  • ¼ cup granulated sugar

  • 2 teaspoons baking powder

  • ⅛ teaspoon salt

  • 6 tablespoons butter, cold, cut into pieces

  • ½ cup fresh strawberries, chopped

  • ½ cup heavy cream

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon water

Directions

  1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.

  2. CUT the butter into the flour using a pastry blender or your hands until the mixture resembles coarse crumbs.

  3. MIX the strawberries into the flour mixture. Set aside.

  4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.

  5. FOLD the cream mixture into the flour mixture until it combines, then roll it out to a 1½-inch thickness.

  6. USE a round cookie cutter to cut the scones.

  7. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.

  8. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  9. LINE the preheated inner basket with parchment paper.

  10. PLACE the scones on top of the parchment paper and cook for 12 minutes at 350°F, until golden brown.

Ginger Blueberry Scones

Yields 6 scones

Prep Time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

  • 2 cups all-purpose flour

  • ¼ cup granulated sugar

  • 2 teaspoons baking powder

  • ⅛ teaspoon salt

  • 6 tablespoons butter, cold, cut into pieces

  • ½ cup fresh blueberries

  • 2 teaspoons fresh ginger, finely grated

  • ½ cup heavy cream

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon water

Directions

  1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.

  2. CUT the butter into the flour using a pastry blender or by hand until the mixture resembles coarse crumbs.

  3. MIX the blueberries and ginger into the flour mixture. Set aside.

  4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.

  5. FOLD the cream mixture into the flour until it combines.

  6. FORM the dough into a round shape with 1½-inch thickness and cut it into eighths.

  7. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.

  8. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  9. LINE the preheated inner basket with parchment paper and place the scones on top.

  10. COOK for 12 minutes at 350°F, until golden brown.