So, never mind the excuses that you don't want to heat up the oven or take the time to make something from scratch. This is a recipe for simple drop scones that you can make in minutes using an air fryer. If you don't have an air fryer and do want to use your regular oven, that's fine. The recipe will still work (just increase the baking temperature to 425 degrees and the baking time to 15-20 minutes). These little scones are simple, mildly sweet, and, unlike many scones, soft in the interiors. In fact, the little scones are more akin to muffin tops--a bit crunchy on the outside, and tender inside. The scones also are loaded with blueberries and incredibly delicious! I use frozen blueberries, generally, because they're easier to get year-round (at least in non-virus times). I also bake a small batch of the scones and put the remaining batter in the refrigerator for fresh scones later in the week, which ensures that the scones taste their best and that I don't eat them all at once. The blueberry scones are great for breakfast and equally good with coffee or tea for snacks and desserts. Try them soon! You'll have hot, fresh scones oozing juicy blueberries in about 15 minutes with your air fryer!
Air Fryer Blueberry Scones -- Makes 10-12
1 cup of half and half
1 egg
1/3 cup of canola oil
1 teaspoon of vanilla
2 teaspoons of grated orange zest
1/2 cup of sugar, plus extra for sprinkling
3/4 cup of white whole wheat flour
1 1/4 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of frozen blueberries
In a mixing bowl, whisk together the half and half, egg, canola oil, vanilla, orange zest, and sugar well. Stir in the flours, baking powder, and salt gently until barely combined. Fold in the blueberries. Cut squares of parchment paper just large enough to fit inside your air fryer basket (6-8 inches square). Drop 1/4 cup portions of batter onto the squares, placing the portions two to a square and spreading the batter out just a bit so that it's about 1-inch thick. Sprinkle each portion of batter with a little sugar, if you'd like. Bake the scones, two-at-a-time, on their parchment squares, for 10-15 minutes at 400 degrees. Repeat the baking process with the remaining scones. Let the scones cool a few minutes before removing them from the parchment sheets and eating them while still warm.
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