1. Heat oven to 375 degrees F.

2. Place a silicone baking mat or parchment paper on a half sheet pan.  Prepare a place on the counter, with a small bowl of flour, on which to roll and cut the scones

3. Sift the dry ingredients into a large bowl. Add the cold butter cubes, the poppy seeds and lemon zest.

4. With a pastry blade or your fingers, work the flour into the dough by pressing with the blade or squeezing the butter and flour in between your fingers.  The butter should become crumbly in the flour.

5. Add the lavender flours, 3 T of lemon juice, milk and egg mixture and move your fingers in the liquid toward the edge of the bowl to incorporate all the dry ingredients.  This will make a clump of dough on your fingers.  Keep working until all the flour is incorporated.  

6. Place the dough onto the prepared space.  Remove as much of the scone dough from your fingers as you can and press it onto the mound.  Press the mound to just become flat.  Dust the top of the dough with flour, gently invert it, dust again and roll it to approximately 1 inch thick.  It will be as wide as it gets for that thickness.

7. Cut the scones as you cut a pie: triangles.  Brush each scone with the melted butter and sprinkle on the lavender sugar.  Place each scone on the prepared sheet pan and bake 18-20 minutes or until they are nicely golden brown.  If the brown unevenly, rotate the pan and continue baking.  When they are done, remove to a cooling rack and wait.  Wait wait wait. While you wait, make the glaze.

Make the glaze

1. Place the confectioner's sugar into a bowl, add 1 T of lemon juice and whisk.  Add just enough additional lemon juice to form a thick glaze which you can drizzle onto the scones with the end of the whisk or a dinner fork.

2. Enjoy.  But, you knew that part.