User Guide

1. Sift the sugar, flour, salt and baking powder in
a large mixing bowl.
2. Cut in butter with the flour until the mixture until
it looks like a fine bread crumbs.
3. Put the blueberries and ginger into the flour
mixture. Set a side.
Whisk the heavy cream, egg, and vanilla
extract together to form a mixture.
Fold the cream mixture into the flour until it
combines.
Form a round shape dough with 1.5-inch
thickness. Slice into 8 parts.
Brush the scones with an egg wash made from
1 egg and the water. Set a side.
Preheat the air fryer by adjusting the
temperature to 350°F. Press the Start button.
Line the baskets with parchment paper and
put the scones on top.
12
Ginger Blueberry Scones
2 large eggs
2 teaspoons vanilla extract
1 teaspoon water
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
6 tablespoons of cold pieces
of butter
½ cup fresh blueberries
2 teaspoons of grated fresh
ginger
½ cup heavy cream
4