• Preheat the oven to 400°. You can use a scone pan or shape scones on baking tray. Lightly spray scone pan or line a large baking sheet with a silicone mat or parchment paper.
• Whisk all-purpose flour, sugar, baking powder, salt, lemon zest and lavender together in a large bowl.
• Grate frozen butter with a cheese grater, add to the flour mixture.
• Use a pastry blender to blend the mixture until it resembles breadcrumbs.
• Combine the heavy cream and egg and gently mix into the flour mixture.
• Use a spatula to gently fold the blackberries into the dough, be careful not to overmix.
• If using a scone pan, divide the dough evenly and press dough into scone sections. If not using a scone pan, turn the dough onto your silicone mat and shape into a round 8" circle. The dough should be about 1 1/2" thick. Cut the dough into 8 equal sized triangles and gently pull them apart, so that they don't touch.
• Brush the triangles with a little bit of heavy cream or milk to help them crisp up. Can add decorating sugar, if desired.
• Place in the oven and bake 12-15 minutes in the scone pan, 20-25 minutes if shaped on baking sheet. They should be starting to brown on top and be cooked in the middle.
• If a scone pan was used, let set for 10 minutes, then invert to remove scones from pan. Move scones a cooling rack to finish cooling.

Lemon Glaze

• Whisk all ingredients together in a bowl until smooth. Add a little more powdered sugar if too thin, a bit more milk or lemon juice, if too thick.
• Place glaze in a sandwich sized zip-lock bag, cut small hole in corner, and drizzle glaze over cooled scones. You could also use a spoon or fork to drizzle the glaze.
• Sprinkle with a bit of lavender or decorating sugar, if desired.