Air Fryer Mini Blueberry Scones

Preheat the air fryer to 360 degrees F (180 degrees C).

Stir together flour 2 tablespoons sugar baking powder baking soda and salt in a medium bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs.

Beat egg with a fork in a small bowl. Remove 2 tablespoons egg to another small bowl; set aside. Add buttermilk and vanilla extract to remaining egg; whisk with the fork until combined. Stir into flour mixture until just moistened. Gently stir in blueberries.

Transfer dough to a lightly floured surface. Gently knead until dough is no longer sticky about 8 to 10 strokes. Pat dough into a 6-inch circle. Cut into 8 wedges without separating dipping the knife in flour between cuts.

Combine remaining 2 tablespoons sugar and orange zest in a small bowl. Brush top of dough with reserved egg and sprinkle with sugar mixture. Separate dough wedges and carefully arrange them using a small wide spatula in a single layer in the fryer basket in batches if necessary.

Cook scones until golden brown about 6 minutes. Serve warm.