Add the cold cubed butter and rub it into the flour with your fingers or a pastry blender until the mixture resembles coarse breadcrumbs.

Stir in the grated cheddar, reserving a little for topping.

Gradually add the milk, stirring just until a soft dough forms. Don't overwork it.

Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together.

Roll or pat the dough to about 3/4 inch thick. Cut into rounds with a cutter or knife.

Preheat the air fryer to 350°F (175°C) for a few minutes.

Lightly brush the basket with oil or line with parchment cut to size.

Arrange the scones in a single layer with space between each. Cook in batches if needed.

Brush the tops with milk or beaten egg, then sprinkle on the reserved cheddar.

Air fry at 350°F (175°C) for 12–15 minutes, until risen and golden brown. Check at 12 minutes.

Let cool a few minutes and serve warm with butter, cream cheese, or your favorite spread.