Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a food processor, blend flour, granulated sugar, baking powder, salt, Lavender, and lemon zest until combined. Add cold butter and pulse until butter pieces are the size of peas. Continue to pulse while adding half and half and Pure Lemon Extract. Dough should come together when squeezed without sticking to your hand. Turn dough out and gently knead until smooth, about 4 to 6 turns. Roll into a 3/4-inch thick round. Divide into 8 wedges and transfer to baking sheet, laying scones 1-inch apart. Brush tops with half and half and sprinkle with coarse sugar. Bake scones for 15 to 18 min., or until lightly browned. Cool completely.