Using a large bowl, combine the flour and sugar.
Make a hole and add the cream, lemonade, and vanilla.
Using a flat-bladed knife, gently stir until the dough just comes together.
Turn dough out onto a floured surface, knead gently for 30 seconds or until it is smooth.
Press dough into a 2.5 cm (0.98inches) thick round.
Dip a 5.5 cm (2.16inches) round cutter into flour.
Cut out scones, gently press leftover dough pieces together and repeat to make 16 more scones.
Place a baking paper sheet in your air fryer basket, making sure the paper is 1 cm (0.39inches) smaller than the basket to allow the air to circulate.
Place 5 or 6 scones almost touching each other on the paper in the air fryer.
Brush tops lightly with milk, and cook at 160°C (320°F) for 15 minutes or until golden and hallow-sounding when tapping the top.
Carefully transfer to a wire rack, and repeat 2 more times with the remaining scones and milk.
Serve warm with jam and whipped cream.