Preheat oven to 425F, line a baking sheet with parchment paper.
In a large bowl, whisk flour with 1 tablespoon sugar, baking powder, lemon zest and salt. Grate cold butter directly into flour mixture, and stir to coat butter in flour mixture.
Using a wooden spoon, gradually stir in cream until dough is sticky and is beginning to come together. Turn onto a floured surface and shape into a 1” thick circle, be careful not to overwork the dough as this will make it tough. Cut into 8 equal wedges.
Brush tops of scones with the cream leftover in measuring cup, and sprinkle with remaining sugar. Bake for 13-15 minutes or until puffed and slightly golden. Remove from oven, cool on baking sheet for 10 minutes, then cool completely on wire rack.
Whisk icing sugar with lemon juice in a small bowl, drizzle over scones and sprinkle with lavender.
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