• Preheat oven to 400F/200C and line a large baking tray with a silicone mat (or baking paper if you don't own a silicone mat)
• Whisk all-purpose flour, salt, sugar, baking powder, lemon zest and lavender together in a large bowl. 
• Grate butter with a cheese grater, and add to the flour mixture.
• Use your hands to rub the butter and flour mixture together, until it resembles breadcrumbs or a course flour like almond flour. 
• Combine heavy cream and egg in a bowl, and whisk together. 
• Add to the flour and butter mixture, and use a knife to gently cut the batter to mix it together.
• Gently use a spatula to fold in the blackberries until the dough is well combined, but be careful not to overmix the dough.
• Turn the dough onto your silicone mat, and shape into a round, 8"/20cm disc. The dough should be around 1.5"/4cm thick. 
• Cut the dough into 8 equal sized triangles and gently pull them apart from each other so they don't touch.
• Brush the triangles with a little bit of heavy cream or milk to help them crisp up. 
• Place in the oven for 20-25minutes. They should be starting to lightly brown on the top and cooked in the middle, but still soft. Set aside to cool.

Lemon Glaze

• Sift the powdered sugar, and combine all the glaze ingredients in a bowl. Stir together until smooth. If the mixture is too runny, add a touch more powdered sugar. If it is too thick, add a little more milk or lemon juice.
• Get a spoon, and drizzle the glaze over the cooled scones. 
• Serve and enjoy!