Ginger Blueberry Scones


  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.
Cook for 17 minutes at 350°F, until golden brown.