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
SIFT together the flour, sugar, baking powder, and salt in a large bowl.
CUT the butter into the flour using a pastry blender or by hand until the mixture resembles coarse crumbs.
MIX the blueberries and ginger into the flour mixture. Set aside.
WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.
FOLD the cream mixture into the flour until it combines.
FORM the dough into a round shape with 1½-inch thickness and cut it into eighths.
BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.
SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.
LINE the preheated inner basket with parchment paper and place the scones on top.
COOK for 12 minutes at 350°F, until golden brown.