1. Sift the flour, baking powder and mustard powder into a bowl, then add a generous pinch each of cayenne pepper and sea salt.
2. Cube up the butter, then use your thumbs and forefingers to rub it into the flour mix until you have little cornflake-sized pieces.
3. Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together.
4. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough (use your hands to bring it together, if needed, but don’t be tempted to over mix), adding a tiny extra splash of milk, if needed.
5. Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges.
6. Brush the tops of the wedges with a little milk, then coarsely grate over the remaining cheese and sprinkle with a little pinch of cayenne pepper.
7. Rub the inside of the air-fryer drawer with 1 tablespoon of olive oil, load in the scones and cook for 12 minutes at 180°C – you may need to work in batches.
8. To make the salad, drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar onto a large serving platter, add the wholegrain mustard and a pinch of salt, then whisk together.
9. Tear over the watercress and parsley, and trim and click over the chicory leaves, finely slicing the base.
10. Matchstick the apple, discarding the core, then trim and finely slice the celery, and add to the platter, picking over any delicate pale celery leaves. Crumble over the walnuts and toss everything together.
11. Mix the cream cheese with a good few gratings of lemon zest in a small bowl, then drizzle with 1 tablespoon of extra virgin olive oil and season with black pepper.
12. Serve the scones warm with the salad and lemony cream cheese on the side.

Recipe tested in a Tefal Easy Fry Vision Air Fryer, 4.2L. All air fryers are different, so results may vary.