Preheat the oven to 240c.

Add the flour, sugar, baking powder, salt and lavender to a food processor and pulse to combine. Add the butter and pulse until fully blended into the flour - it should look like very fine crumbs.

In a separate bowl, whisk together the milk and eggs. Set aside a couple of tablespoons for the glaze.

Tip the flour and butter crumbs into a large bowl and add the rest of the milk and egg mixture. Fold everything together with a spatula.

Tip the shaggy dough out onto a lightly floured work surface and knead until smooth and free of cracks, about 15-20 kneads.

Press the dough into a disk and roll out about 3cm thick.

Fill a small bowl with flour and dip the cutter into it before stamping out the rounds. Don't twist the cutter as you press it down - this will seal the edges and stop the scones from rising properly.

Brush the scones with the egg wash and sprinkle over any decoration.

Reduce oven to 220c and bake the scones until risen and golden brown, rotating once so they cook evenly - about 10 minutes.

After removing from the oven, cool on a wire rack.

Scones are very much best when eaten freshly baked. If you want to store them longer, the freezer is the best place.