Yummy! This was today’s breakfast, my kids were in heaven. What child wouldn’t love piping hot blueberry scones with vanilla icing (glaze) for breakfast? What is better they take such little time, and the kids all come into the kitchen every morning to see what type of treat, I have made. I guess this will be one of their traditions, when they are older and look back at their childhood. I guess there could be worse traditions.
Now, my oldest son has a Gluten Allergy, so while I am photographing the regular flour recipes, I do make him a couple in his own air fryer, that we designated for him.
My mother is a great baker, she always baked every evening, so that we would have something delicious to bring to school the next day. Back in the olden days, we actually walked and during those walks, we ate our breakfast, as we were always running late. On most nights, I can remember her baking something special for the next morning and we would grab one of our walks to school each morning. This was great because my sister and I were always running late to school. So, having a portable breakfast was important, and since I’m old, we didn’t own a microwave or eat frozen foods. So, having an on the go-to breakfast was a life-saver in my eyes.
My kids have the same problem on all of the days of the week, we are always running late. My youngest son has a half an hour drive to school, so he always eats in the car. My oldest one is barely making it to school on time, so he eats, as my husband drops him off. Both my husband and I try to gulp our coffee down during the commutes. He eats on the way to work, I prefer to wait and eat alone when I get home. And I usually sit and figure out what I am going to make for my blog that day.
Everyone always asks me how I get an air fryer scone pan that fits into my basket, well here is my hack—
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This a fabulous fall dessert, filled with lemon and cranberries. Light and fluffy made in the air fryer, this makes an amazing breakfast, with a hot cup of coffee.
- 2 1/4 cups all purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 tablespoons lemon zest
- 1/2 cup dried cranberries
- 3/4 cup milk
- 1 large egg
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
Start by combining the flour, sugar, baking powder, and salt together.
Then add the butter, and lemon zest.
Then add the dried cranberries.
Then add the milk and egg
Mix it all together. Then grease a silicone scone pan (see my suggestions in the blog post)
Set the temperature to 350 degrees F, for 10 minutes.
After 10 minutes check on your scones, mine were done, if yours are not, add a couple of minutes.
Meanwhile, make the icing, mix together the powdered sugar, lemon and milk mix well. Drizzle over the scones.
Plate, serve and enjoy!