- Sift all the dry ingredients into a large mixing bowl.
- Cut the butter into cubes and use your fingertips to rub into
flour until the mixture resembles breadcrumbs.
- Mix the egg and yoghurt in a jug and grate in the lemon
rind.
- Stir into the dry mix.
- Fold in the blueberries and squeeze in the lemon juice,
continue to mix into a dough.
- Once formed, do not over mix as this can toughen the texture of
the scone, the dough should be very sticky at this stage.
- Generously flour a work surface and turn the dough out onto the
flour, adding some on the top.
- Gently press the dough down, whilst turning into a circle,
keeping it between 1-2 inches in depth.
- Use a flourd (stop sticking) pastry cutter to make the scones
and place onto a floured surface or plate.
- Spray the airfryer trivet with the fry light, then place 4 of
the scones, prick each one a few times with a fork and brush the
top with a little milk.
- Check after 7 minutes, and turn over if preferred.
- Allow to cool if possible and serve with lemon cream and
blueberry compote or jam.
Top tips: bake in a tin if preferred, or muffin cases.