3 cups Nash’s soft white wheat flour, plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4” cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 1/2 cups lemon curd
Arrange racks in upper and lower thirds of oven and preheat to 425. Line two baking sheets with parchment paper.
Whisk 3 cups flour and next 5 ingredients in large bowl. Add butter; rub in with fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to lightly floured surface; knead until dough forms, about 5 turns. Pat into 10” x 6” rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half in 2 triangles. Divide between baking sheets. Brush with 2 tablespoons. buttermilk and sprinkle with sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd.