Cut the chilled butter into small pieces.

Mix the hotcake mix and butter pieces in a bowl until crumbly.

Add the egg and milk, mixing until no dry flour remains and the dough forms a ball.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Shape the dough into a thick disc and cut into 4 equal pieces.

Place the scones in the air fryer with space between them and brush with egg wash.