Ginger Blueberry Scones

Yields 6 scones

Prep Time: 10 minutes

Cook Time: 12 minutes



  • 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


  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.