Air fryers are taking kitchens by storm, elevating a wide array of dishes from the mundane to the marvellous with perfectly cooked jacket potatoes and mouth-watering chicken curries.

Not just a nifty gadget for speedy culinary delights, the air fryer is your ticket to healthier eating, say goodbye to oil-sodden fried eggs and hello to guilt-free goodness.

And who better to offer up some air fryer culinary advice than TV chef Jamie Oliver? He has a range of drool-worthy air fryer recipes – one of which is his homemade scones.

An absolute breeze to whip up in 10 minutes and cook in 12 minutes, Jamie’s cheddar cheese and chive scones are a “super easy” recipe that combines preparation and cooking time to become an instant classic.

On his website, Jamie raved: “Let me show you how well you can bake in the air fryer this is a brilliant little recipe that I know you’re going to love.”

He continued to praise the scones: “These savoury scones are absolutely delicious crispy and golden, but also fluffy inside and you can knock them together really quickly.”

Jamie also encourages culinary experimentation: “Serve with soup, salad or as part of a ploughman’s lunch. And once you’ve given these a try, why not take them in a different direction or give a sweet version a whirl the possibilities are endless.”

Ingredients 

200g self-raising flour, plus extra for dusting

One teaspoon baking powder

One teaspoon English mustard powder

Cayenne pepper

75g unsalted butter (cold)

120g mature cheddar cheese

20g chives

70ml milk, plus extra for brushing

Olive oil

200g light cream cheese

One lemon

Method 

Begin by sieving the flour, baking powder and mustard powder into a bowl, then throw in a generous pinch of cayenne pepper and sea salt.

Chop up the butter into cubes, then use your thumbs and forefingers to work it into the flour mix until you’ve got little pieces about the size of cornflakes.

Grate roughly 100g of the cheese, finely chop and toss in the chives, then give everything a good stir.

Create a well in the centre, pour in the milk, and combine it all into a soft, dry dough (use your hands if necessary, but resist the urge to over-mix), adding a smidge more milk if required.

Turn out onto a surface dusted with flour and swiftly shape the dough into a 3cm-thick round, then slice into six triangular portions.

Brush the tops of the portions with a bit of milk, then grate over the remaining cheese and sprinkle with a touch of cayenne pepper.