Pre-heat oven 425ºF.

Optional step: infuse sugar with a stem of fresh lavender while organizing ingredients and preparing the sheet pan with parchment.

Combine flour, baking powder and salt in a mixing bowl.

Next add butter to the flour mixture. Blend with a pastry cutter or a fork until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)

Add sugar, lemon zest and then milk.

Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of powered sugar instead of flour on the parchment to prevent the dough from sticking while I cutting and separating the sections before baking.  

Bake in a 425ºF oven for 12 to 14 minutes.

Remove from oven. While scones cool for a few minutes make the lavender and honey glaze. If you want a thicker glaze use a little less lemon juice.

Drizzle glaze over scones, then move to a cooling rack for glaze to harden.