Weigh 150 g (1 ¼ cups) self-raising flour into a medium bowl, add ½ tsp baking powder, ¼ tsp cayenne pepper and ¼ tsp mustard powder.

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 50 g (½ cup) finely grated cheese to the flour mixture in the bowl and stir through. OR add to the food processor and pulse just enough to combine.

Preheat the air fryer if required.

Add 80 ml (⅓ cup) milk to the dry mixture in the bowl. You may not need all the milk or might need a little more.

Bring the mixture together with a blunt knife and once a soft dough begins to form use your hands to form it into a ball. Dust the work surface with a little extra flour and pat out the dough into a flat disk about 2 cm deep.

Use a plain 6 cm (2 ½ in) cutter to cut out four scones. Pat the dough back together gently so you can use all the dough. You may have a little dough left over but not enough for another full scone.

Put a piece of baking parchment in the base of your air fryer and place four scones, spread apart, onto the baking parchment.

Use a pastry brush to brush the tops of the scones with a little extra milk.

Sprinkle the 20 g (2 tbsp) coarsely grated cheese over the scones.

Close the air fryer and set to 185C (365F). Bake the scones for 11 minutes.

Remove from the air fryer and cool on a cooling rack.

Serve the scones with butter.