Add sugar and lavender into a food processor. Process until they are combined, about 20 seconds on low.
Combine flour, lavender sugar, salt, baking powder and baking soda in a large bowl.
Cut cold butter into small cubes. Add them into the flour bowl. Cut the butter into the flour using a pastry cutter or if you can throw the flour mixture and butter in the food processor and pulse a few times until it resembles a coarse meal.
Add buttermilk into the flour. Mix together using a wooden spoon or spatula until just combined. The trick to making light scones is to never overmix the dough. Add the blueberries and mix together gently.
Transfer dough on to a floured surface. Form the dough into a round, ¾ inch thick disk. Flour your knife and cut evenly into 8 pieces.
Transfer the scones on to the baking sheet lined with parchment paper or silpat.
Prepare egg wash by beating one egg and a teaspoon of water in a small bowl. Brush the top of each scone with the egg wash.
Sprinkle with raw sugar, bake for about 15 minutes until the top is golden brown. Serve warm with a cup of coffee or tea.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/blueberry-lavender-scones/