Sift together flour, sugar, baking powder, and salt.
Cut cold butter into the flour until it is about the size of a pea.
Stir in orange zest and lavender.
Add cream slowly, mixing as you pour, until the dough just starts to come together. It will be crumbly.
Gently knead together with your hands, being careful not to over work the dough or handle it more than necessary.
Form it into a rectangle that is about 12 inches long and 4 inches wide.
For larger scones: cut the rectangle into 3 equal pieces, and then cut each of the 3 pieces in half diagonally.
For smaller scones: cut the rectangle into 4 equal pieces, and then cut each of the 4 pieces in half diagonally.
Place on a lined or sprayed cookie sheet and bake in a preheated oven for 10-12 minutes, until the edges just start to turn golden brown.
For the Glaze
Combine powdered sugar, orange juice, and vanilla.
The glaze should be pourable, if it needs thinning, add a half and half a teaspoon at a time until desired consistency is reached.
Once scones are cooled, pour glaze evenly over each scone. Let set before packaging.
If you don't have access to fresh lavender, you can substitute dried, just half the amount you add to 1 1/2 teaspoons.If you don't have any lavender, rosemary or thyme can also be used but only use 1 1/2 teaspoons fresh, 3/4 teaspoon if using dried.