Don’t be tempted, as we were, to line the air fryer tray with baking paper - we tried it out for you and can definitely confirm it will burn! And, yes, 25g is the correct amount of butter (look how much cheese there is!)

INGREDIENTS​

125g plain flour
1 ½ tsp baking powder
¼ tsp salt
Pinch of cracked pepper
25g butter
100g cheese, grated
½ cup milk

METHOD​

First grate the butter into a bowl then put that back into the fridge (you want to keep everything really cold).

In a second bowl, sift the flour, salt and baking powder, then add the pepper. Rub the chilled butter into the flour mix with your fingertips until in resembles fine bread crumbs. Mix through the grated cheese.

At this point pre-heat your Instant Pot Air Fryer using the bake function set to 180C - it only takes a couple of minutes to pre-heat.

Back to your scone mix, add milk and use two fingers to mix until “just” combined (do not over mix). On a board or your bench lightly mould the dough into a rectangle (again, trying not to overmix) and cut into 6 squares or, using a round cutter, into circles. Brush with milk and lay on the air fryer tray, top with extra cheese and close your fryer. Bake for 9 minutes before cooling slightly then slathering with butter.

We love our air fryers here at Milly's. Almost all the team have one and we're forever swapping tips, tricks and recipes. For all our best hints on getting the best from your air fryer, check out our latest