-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.