Preheat the oven to 200°C.
Line a baking tray with parchment paper. Lightly butter it.
Sift flour, salt, baking powder and baking soda together in a bowl.
Add lavender buds and 1 tbsp sugar from the measured amount into a mortar.
Lightly crush it with a pestle.
Add poppy seeds, lemon zest, lavender buds and sugar to the flour. Mix well.
Cut the cold butter into small cubes or grate it.
Add it to the flour mixture.
Rub the butter into the flour using your finger tips till the mixture resembles bread crumbs.
Add lemon juice, milk and egg and bring the flour mixture to form a rough dough. Do not knead the dough.
Lightly dust the work board with flour.
Tip out the dough onto the work board. Bring it together into a ball.
Flatten the ball. Either roll it using a rolling pin of flatten it with your palms into a 1 inch thick disc.
Transfer the disc carefully to the prepared tray.
Cut into 8 wedges. Brush milk over it.
Bake for 18-20 minutes or till the top is golden brown.
Remove the scones from the oven and let them cool down.