Air fryer mini stilton-rarebit scones with onion chutney

Method

1. Put the flour, mustard, baking powder, a pinch of salt and plenty of black pepper in a large bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs, leaving some larger nuggets of butter strewn throughout. Stir in the parmesan. Add the egg, followed by the milk, stirring both into the mixture with a butter knife to bring it together into a dough.
2. Tip out onto a lightly dusted work surface. Roll out to 1cm thick in a rough rectangle, then scatter over the stilton. Fold the top third down, then the bottom third up to give three layers to the dough (like you’re folding a letter to fit in an envelope). Cut into 32 small squares, transfer to a baking tray and chill for 30 minutes.
3. Meanwhile, make the rarebit topping. Melt the butter in a small pan over a medium heat, then add the flour and cayenne and cook for a few minutes, stirring it into a dry paste. Add the ale gradually, stirring well – it’ll start off as a smooth paste and eventually turn into a looser sauce. Stir in the milk, then bring to a simmer and bubble for 1 minute. Stir in the stilton to melt, then remove from the heat and add the Worcestershire sauce.
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4. Heat the air fryer to 180°C. Bake the scones in batches for 8-9 minutes until golden. Top each with a spoonful of the rarebit topping, then return to the air fryer for a final 3-4 minutes. Serve warm with a little red onion chutney on top.