Sift the flour and baking powder into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the lavender sugar (sifted if preferred) and a pinch of salt and make a well in the centre of the flour mixture. Pour in the buttermilk and mix to combine, making a soft dough.
Briefly knead the dough on a floured surface, then lightly roll out to about 2cm thick. Cut scones with a 6cm pastry cutter and place on a greased baking sheet.
Brush the top of each scone with a little extra buttermilk and bake in the preheated oven for 12-15 minutes, until lightly browned on the top. Cool on a wire rack, dust lightly with flour.
