2 c. (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
½ c. (100g) granulated sugar
2 ½ teaspoons baking powder
2 tsp. dried culinary lavender
2 tsp. lemon zest
½ tsp. salt
½ c. (1 stick; 115g) unsalted butter, frozen
½ c. (120ml) buttermilk, plus 2 tbsp (30ml) for brushing
1 large egg
1 ½ tsp. pure vanilla extract
optional: coarse sugar for topping
Lemon Lavender Icing
3 tbsp. (45ml) heavy cream or milk
1 tsp. dried culinary lavender
1 tbsp. (15ml) fresh lemon juice
1 ¼ c. (150g) confectioners’ sugar
Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video and photo above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened.
To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon buttermilk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before icing.
Make the icing: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 15 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool for 5 minutes. Whisk in the lemon juice and confectioners’ sugar. Feel free to add more confectioners’ sugar to thicken, if desired. Drizzle over warm scones. Icing can be made 1-2 days ahead and stored in the refrigerator