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9
Ginger Blueberry Scones
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
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 air fryer baskets with parchment paper
and place the scones on top.
10 COOK for 12 minutes at 350°F, until golden brown.
PREP TIME: 10 minutes
COOK TIME: 12 minutes
YIELDS 6 SCONES
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