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Preheat air fryer to 360°F. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl beat egg with a fork. Remove 2 Tbsp egg to another small bowl. Add buttermilk to remaining egg; whisk with fork until combined. Add to flour mixture. Stir with fork just until moistened. Gently stir in cheese, and bacon.
Transfer dough to a lightly floured surface. Gently knead eight to 10 strokes or until dough is not longer sticky. Pat dough into a 6-inch circle. Cut into eight wedges, dipping knife in flour between cuts. Brush tops with reserved 2 Tbsp egg.
Line air-fryer basket with perforated parchment paper. Working in batches if needed, arrange dough wedges in a single layer in prepared basket. Cook 10 to 12 minutes or until scones are deep golden brown. If you like, immediately top with additional cheese. Serve warm.