• Line 2 baking sheets with parchment paper.

make the lemon sugar

• Place the 1/2 cup granulated sugar and zest of one lemon (peeled with a vegetable peeler) in your food processor and process until all the zest has been incorporated into the sugar and you've got a pale yellow fragrant sugar. This usually only takes a minute or so.

make the scones

• Put the 3 cups all purpose flour, 1 Tbsp baking powder, and 1 tsp salt, into the food processor with the lemon sugar and pulse to combine everything well.
  
• Add the 1 1/3 cups plus 3 tablespoons heavy cream and lavender buds to the processor and pulse/process to bring together into a dough.
  
• Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across. I like to wrap the disks in plastic and massage them into a smoother shape with my hands, through the plastic. I'll let them sit for a few minutes which helps the dough hydrate.
  
• Unwrap and slice each disk into 6 triangular scones.
  
• Place the scones in the freezer for 15-20 minutes, while you preheat the oven to 375F.
  
• When the oven has come to temperature, remove the scones from the freezer and arrange on your baking sheet. I like to bake one pan at a time. Brush the tops of the scones with a little bit of heavy cream.
• Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.

make the glaze

• Stir the 1 cup confectioner's sugar and 3 Tbsp lemon juice together into a thick but pourable glaze. Add a little bit more lemon juice if it seems too thick.
• When the scones have cooled, dunk each one headfirst into the glaze, then set on a rack. Garnish with lavender buds if desired. Let the glaze set up before enjoying.
• Store leftovers at room temperature covered with foil or under a cake dome. Reheat in the microwave for 15-20 seconds.