Cooking Time: xx



½ teaspoon baking powder

210 g/1½ cups self-raising/self-rising flour (gluten-free if you wish), plus extra for dusting

50 g/3½ tablespoons cold butter, cubed

125 g/1½ cups grated mature Cheddar

a pinch of cayenne pepper

a pinch of salt

100 ml/7 tablespoons milk, plus extra for brushing the tops of the scones



Mix the baking powder with the flour in a bowl, then add the butter and rub into the flour to form a crumblike texture. Add the cheese, cayenne pepper and salt and stir. Then add the milk, a little at a time, and bring together into a ball of dough.

Dust your work surface with flour. Roll the dough flat until about 1.5 cm/⅝ in. thick. Cut out the scones using a 6-cm/2½-in. diameter cookie cutter. Gather the offcuts into a ball, re-roll and cut more scones – you should get about 12 scones from the mixture. Place the scones on an air-fryer liner or a piece of pierced parchment paper.

Preheat the air-fryer to 180ºC/350ºF.

Add the scones to the preheated air-fryer and air-fry for 8 minutes, turning them over halfway to cook the other side. Remove and allow to cool a little, then serve warm.