Place the flour, sugar and salt in a mixing bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

Stir through the sultanas or raisins if using.

Make a well in the centre and add the beaten egg with most of the milk. Mix gently with a knife or spoon until a soft dough forms, adding the remaining milk only if needed.

Turn the dough onto a lightly floured surface and gently pat it to around 2–3cm thick. Do not overwork the dough, as this can make the scones heavy.

Cut out rounds using a floured cutter, pressing straight down without twisting. Re-roll any scraps gently to make more scones.

Preheat the air fryer to 180°C for 3 minutes. Line the basket with baking paper, leaving space at the edges for airflow.

Place the scones in the basket with space between each one. Brush the tops lightly with milk.

Air fry at 180°C for 8–10 minutes, or until well risen, golden on top and cooked through. Cook in batches if needed.

Transfer to a wire rack for a few minutes, then serve warm with jam and clotted cream.