Preheat oven to 425° F.
Use baking sheet and line parchment paper or baking pad.
Sift the dry ingredients: flour, sugar, baking powder, salt, and baking soda and add the lavender buds at the end.
Add the cubes of butter to the dry ingredients by rubbing the butter together with dry until it resembles coarse cornmeal.
Add vanilla to your buttermilk (setting aside two tablespoons for brushing the scones).
Add milk to dry ingredients and combine. Turn dough onto a lightly floured surface and knead quickly until dough comes together.
Pat dough into a round shape and cut in half. Make two balls from that and pat down into flat but thick circular shape.
Cut in half and then again until you have eight triangle-shaped slices.
Transfer the pieces spaced apart onto the prepared baking sheet. Brush the top of each scone with the buttermilk and sprinkle with sugar and lavender buds.
Bake for 15 to 20 minutes until puffed a bit and golden on top.
Cool on a rack. If you like, serve with your favorite jam (Rivera-Pittorino is partial to blueberry).