Cut the cold butter into small cubes and work it into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the lemonade, milk, egg, lemon zest, and lemon juice.

Pour the wet mixture into the dry mixture and stir gently until a soft dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and pat into a circle about 1 inch thick. Cut into wedges, or use a biscuit cutter for rounds.

Preheat the air fryer to 350°F (175°C) for 3–5 minutes. Lightly grease the basket or line with parchment, then arrange the scones in a single layer without touching.

Air fry at 350°F (175°C) for 10–12 minutes, until golden brown and cooked through.

Cool slightly. For the optional glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the warm scones.