Sweet Lavender Scones - cooking recipe

Ingredients

3 cups all-purpose flour, plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender blossoms (or to taste)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4-inch cubes
1 cup buttermilk
2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 1/2 teaspoons vanilla extract
2 tablespoons sanding sugar (or granulated)
1 1/2 cups store-bought lemon curd

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425\u00b0F Line 2 baking sheets with parchment paper.
Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. 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 scones with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd.