• Weigh 150 g (1 ¼ cups) self-raising flour into a medium bowl, add ½ tsp baking powder ½ tsp grated lemon rind and a pinch of salt. Add 40 g (3 tbsp) butter cut into small cubes.
  
• Rub the butter through the flour with gentle movements until the mixture looks like fine breadcrumbs. OR use a food processor to combine the ingredients.
  
• Add 25 grams (¼ cup) caster (superfine) sugar and 40 grams (⅓ cup) fresh or frozen blueberries and stir through the mixture.
  
• Pre heat the air fryer.
• Add 80 ml (⅓ cup) milk or buttermilk to the mixture.
  
• Use a blunt knife to stir the mixture together, just enough to combine ( you may need a little less or a little more milk) .
  
• Turn the mixture out onto a floured surface. Knead the dough quickly and lightly, then pat the dough out into a flat disk about 2.5 cm (1 in ) deep.
  
• Cut the dough to divide into four trianglular scones.
  
• Use a pastry brush to brush the tops of the scones with a little extra milk.
  
• Put a piece of baking parchment in the base of your air fryer and place four scones, spread apart, onto the baking parchment.
  
• Close the air fryer and set to 185C (365F). Bake the scones for 11 minutes. After 11 minutes check the bottom of the scones, if they seem a little pale, turn the scones bottom side up and bake for a further 2 minutes.
  
• Remove from the air fryer and cool for at least 5 minutes on a cooling rack.
  

To make the glaze

• Once the scones have cooled, put 40 grams (⅓ cup) icing (powdered sugar) into a bowl. Press out any lumps with the back of a spoon. Add 1 tsp of lemon juice and mix to make a paste that is the consistency of thin cream. Use more lemon juice if the glaze is to thick.
  
• Drizzle the glaze over the scones in a zig-zag pattern and leave to set.
  
• Serve the scones split with butter and jam.