1. Sift all the dry ingredients into a large mixing bowl.
2. Cut the butter into cubes and use your fingertips to rub into flour until the mixture resembles breadcrumbs.
3. Mix the egg and yoghurt in a jug and grate in the lemon rind.
4. Stir into the dry mix.
5. Fold in the blueberries and squeeze in the lemon juice, continue to mix into a dough.
6. Once formed, do not over mix as this can toughen the texture of the scone, the dough should be very sticky at this stage.
7. Generously flour a work surface and turn the dough out onto the flour, adding some on the top.
8. Gently press the dough down, whilst turning into a circle, keeping it between 1-2 inches in depth.
9. Use a flourd (stop sticking) pastry cutter to make the scones and place onto a floured surface or plate.
10. 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.
11. Check after 7 minutes, and turn over if preferred.
12. 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.