Heat the air-fryer to 180C. Combine the flour and baking powder in a bowl with a pinch of salt, then rub in the butter with your fingertips until the mixture resembles breadcrumbs (you can also do this by pulsing the mixture in a food processor).

Fold in the sugar. Mix the vanilla with the buttermilk or milk in a separate bowl or jug, then mix into the flour, gradually, until you have created a soft dough.

Dust a work surface with flour and tip the dough onto it. Bring into a ball, then flatten slightly until the dough is around 4-5cm deep. Using a 5cm round dough cutter, cut out the scones – you may need to cut out two or three first, then reshape the dough and cut again. Put in the air-fryer basket, brush lightly with milk and bake for 14-18 mins until golden and risen. Will keep in an airtight container for three days. Warm in the microwave for 30 seconds to soften. Serve with jam and clotted cream.