Get that oven preheated to 375 degrees and line a baking sheet with parchment paper or a baking mat.
You don't need to use a stand mixer or hand mixer when making scones, it's easier to use a wooden spoon to mix it all - less chance of the dough getting tough by over-mixing.
Whisk the dry ingredients first in any baking recipe. This way you know they’re ready when you need them. .
Go ahead and zest and juice the lemons needed for this recipe, setting aside the amounts for the scones and for the lemon glaze
Next: Blending with a fork, combine the zest and sugar and set it aside until it was needed for the dough.
Nest: combine the wet ingredients - milk, lemon juice, vanilla extract and lavender extract paste in a small bowl and set aside until needed.
Once that is done, it's a matter of combining everything in this order: Add the lemon sugar to the dry ingredients and whisk to incorporate it all.
Now is the time to grab that butter from the freezer and your box grater. I find it's faster and easier with the box grater than to take out the food processor and then have to wash all those parts. You do what you find best for you though. Grate the frozen butter on the large grater side and then add to the dry ingredients and give it all a toss to combine.
Gently mix in the milk mixture to the flour/butter bowl using a wooden spoon. Be sure not to over mix or your scones may turn out tough.
Turn dough out on a lightly floured surface and knead gently just until the dough comes together and pat out to form an 8 inch circle. Cut dough into 8 equal wedges and place wedges onto prepared baking sheet with space between each.
Bake 12 - 15 minutes, or until a toothpick inserted in the center comes out clean. Remove scones from baking sheet to wire rack to cool completely before glazing.