Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Cut the chilled unsalted butter into small cubes and work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the dried lavender, heavy cream, large egg, and vanilla until well blended.

Pour the wet mixture into the dry ingredients and gently fold until just incorporated.

Pat the dough into a rectangle about ½ inch thick and cut into 9 squares or desired shapes.

Transfer the cut scones to the prepared baking sheet and lightly brush the tops with heavy cream.

Bake for 10-15 minutes, or until golden brown, then cool on a wire rack.

Whisk together powdered sugar, milk, and a splash of vanilla until smooth for the glaze.

Drizzle the glaze over cooled scones and sprinkle dried lavender for garnish.