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Sift the flour into a bowl with the baking and mustard powders, then add a generous pinch each of cayenne pepper and sea salt.
Cut the butter into cubes, then use your thumbs and fingertips to rub it into the flour mixture.
Grate in 100g of the cheddar, chop and add the chives, then mix everything together.
Make a well in the middle, pour in the milk, and use your hands to create a soft, dry dough, adding a splash of milk if it's too dry.
Turn out on to a flour-dusted surface and work the dough into a 3cm-thick round, then cut into six wedges.
Brush with milk, grate over the remaining cheese, and sprinkle with some cayenne.
Rub some olive oil on to the air fryer shelf and preheat to 180C for two minutes.
Place in the scones, evenly spaced, and cook for 12 minutes until golden.
For the spread, mix the cream cheese with some lemon zest, black pepper and olive oil. Serve with the warm scones.