In a small bowl, toss blueberries with ¼ tsp of white sugar. Set aside.
1/2 cup blueberries, 1/4 tsp granulated sugar
In a medium bowl, stir together flour, baking powder, salt, baking soda, and sugar.
1 cup all purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/4 tsp baking soda, 2 tbsp granulated sugar
Using a fork, mix cold diced butter into the flour mixture until the mixture is crumbly.
4 tbsp salted butter
In a separate small bowl, whisk together milk and egg yolks. Fold egg mixture into flour mixture and stir just until combined. Fold in the blueberries.
1/4 cup 2% milk, 2 egg yolks
Sprinkle cutting board with a little extra flour. Remove dough from bowl and place on heavily floured surface. Knead dough lightly into an 8x8” circle about 1” thick. Add more flour if dough is sticky.
Using a round cookie cutter, cut 6 scones out of dough. After each round is cut, you may need to reform dough into a circle. If you want thicker scones, keep dough thick and only cut out 4 scones.
Fold a sheet of parchment to fit your air fryer basket. Place scone dough rounds onto parchment paper. Cook at 400ºF for 8 minutes.
In a small bowl, whisk together confectioners’ sugar and milk until smooth.
2 tsp 2% milk, 8 tbsp confectioners sugar
Carefully remove scones with tongs to a baking rack and let cool for five minutes.
Drizzle glaze over each scone once cooled.