Preheat oven to 325°F and grease a scone pan with nonstick spray.
In a large bowl, whisk the flour, sugar, lavender buds, baking powder, baking soda, and salt together.
2 cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons lavender buds, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
Stir in egg, butter, whipping cream, and vanilla. A crumbly dough will come together.
1 large egg, 3 tablespoons unsalted butter, 3 tablespoons heavy whipping cream, ½ teaspoon pure vanilla extract
You can either use a scone pan or turn out your dough onto a prepared baking sheet and cut into wedges. I chose a pan for convenience.
Bake about 18 to 20 minutes, until lightly browned and firm to the touch. They will rise slightly.
Remove from oven, transfer to a wire rack, and let cool completely.
While they are cooling, prepare your glaze. Mix together the powdered sugar with the milk and vanilla until you achieve your desired consistency. For a more opaque glaze, add more sugar. Add food coloring if you desire, but that is completely optional.
3 tablespoons milk, ½ teaspoon pure vanilla extract, 1 cup powdered sugar, Purple food coloring
Drizzle cooled scones with glaze and allow to set for 15 minutes prior to serving. Enjoy!