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Sift the flour into a bowl with the sugar, baking powder and a pinch of sea salt, then whisk to combine.
Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.
Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don’t be tempted to over-mix.
Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges.
Lightly brush the tops with milk.
Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180°C for 2 minutes.
Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.