Jamie Oliver's cheese scone recipe takes just 20 minutes in an air fryer

Jamie Oliver's cheese and chive scones can be made from scratch in under 20 minutes, and are perfect to have for lunch with soup, salad or at a picnic.
For those craving a bit of home-baked comfort, there's a quick and delightful solution in the form of homemade cheese scones. Jamie Oliver has concocted an effortless cheese and chive scone recipe that promises to go from mixing bowl to plate in less than 20 minutes, making it an ideal companion for your lunchtime soups, salads or an al fresco snack.
The celebrated chef introduced these scones in his title 'Jamie's Air Fryer Meals', claiming you can prep them in a mere eight minutes before zipping them into the air fryer for another dozen. He said: "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."
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Oliver assures us that these savoury treats will hit the spot, boasting a unique texture: "These savoury scones are absolutely delicious - crispy and golden, but also fluffy inside - and you can knock them together really quickly."
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How to rustle up cheese and chive scones
What you'll need:
200g of self-raising flour
75g of cold unsalted butter
120g of mature cheddar cheese
70ml of milk, plus extra for brushing
One teaspoon of baking powder
One teaspoon of English mustard powder
One bunch of chives (20g)
One 200g tub of light cream cheese
Olive oilCayenne pepper
Salt and pepper
Method:
Start by sifting flour along with baking powder and mustard powder into a basin, lavishly seasoning with cayenne pepper and sea salt.
Cut the butter into cubes then get hands-on, rubbing it into the floor until perfectly blended, creating small flake-like bits, reports the Express.
Grate about 100 grams of cheddar and finely chop the chives before dispatching them into the mix. Stir thoroughly, then sculpt a well at the centre. Introduce the milk and combine by hand to form a malleable yet firm dough.
Lightly cover a clean countertop with flour and diligently mould the dough into a circular mass, aiming for a three-centimetre thickness, followed by carving out six triangular segments.
Gently brush the top of the wedges with a bit of milk, grate over the leftover cheese and then dust with a small pinch of black pepper and cayenne pepper.
Smear the inside of the air dryer drawer with one tablespoon of olive oil, pop in the scones and cook for 12 minutes at 180C. Your scrumptious cheesy scones will now be ready to savour and enjoy.

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