Whisk together flour, sugar, lavender buds, baking powder, salt, and baking soda
Using a pastry blender, combine butter with dry ingredients until it resembles coarse cornmeal
Add vanilla to your buttermilk (or buttermilk substitute), reserving 2 tablespoon for brushing on scones.
Add milk to dry ingredients and combine.
Turn dough onto a lightly floured surface and knead quickly until dough takes shape.
Pat dough into a rectangle shape.
Cut the rectangle lengthwise and then each rectangle in half. Cut each piece diagonally in half so that you end up with eight triangles.
Transfer to prepared baking sheet. Brush the top of each scone with the liquid you are using, and sprinkle with sugar and lavender buds.
Bake for 15 minutes until golden.
Cool on a rack.
Notes
If you don't have buttermilk, use regular milk to which is added 2 tablespoon lemon juice or vinegar. Stir and allow to sit 5 minutes before using. This substitute also works with non dairy milks.