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Combine flour and sugar in a large bowl. Make a well. Add cream, lemonade and vanilla. Using a flat-bladed knife, gently stir until dough just comes together.
Turn dough out onto a floured surface. Knead gently for 30 seconds or until just smooth. Press dough into a 2.5cm thick round. Dip a 5.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make 16 scones.
Place a sheet of baking paper in air fryer basket, making sure paper is 1cm smaller than the basket to allow air to circulate. Place 5 or 6 scones, almost touching, on paper in basket. Brush tops lightly with milk. Cook on 160°C for 15 minutes or until golden and hollow-sounding when tapped on top. Carefully transfer to a wire rack. Repeat 2 more times with remaining scones and milk.
Serve warm with jam and whipped cream.