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Sift the flour, baking powder, and mustard powder into a bowl, then add a pinch of cayenne pepper and sea salt.
Cut the butter into cubes and blend it into the flour mixture until small pieces form.
Grate approximately 100g of cheese, finely chop and add in the chives, then mix everything.
Make a well in the middle, pour in the milk, and combine into a soft, dry dough.
Turn out onto a floured surface and shape the dough into a 3cm-thick round, then cut into six triangular portions.
Brush the tops with milk, grate over the remaining cheese, and sprinkle with cayenne pepper.
Coat the air fryer drawer with olive oil, place in the scones, and cook for 12 minutes at 180C.
To serve, mix cream cheese with lemon zest, drizzle with olive oil, and season with black pepper.