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.