-Arrange racks in upper and lower thirds of oven; preheat to 425°F.

-Line 2 baking sheets with parchment paper.

-In a large mixing bowl whisk 3 cups all-purpose flour with the following:

¾ cup granulated sugar

1 TBS baking powder

1 tsp kosher salt

½ tsp baking soda

-Take 2 tsp lavender blossoms off a bunch of fresh lavender. Add to the dry ingredients.

-Grate ¾ cup cold unsalted butter (1½ sticks).

-Add the butter to the dry ingredients and toss together lightly.

-Zest 1 lemon.

-In a small bowl whisk 1 cup buttermilk, 1 tsp vanilla and the lemon zest.

-Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

-Transfer to a lightly floured surface; knead until dough forms, about 5 turns.

-Pat into a 10x6" rectangle. Halve dough lengthwise.

-Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles.

-Divide between baking sheets.

-Brush with 2 TBS buttermilk. Sprinkle with sanding sugar if desired.

-Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes.

-Transfer to wire racks; let cool.

-Served warm or at room temperature, with lemon curd is nice.