Preheat your oven to 350°F (175°C) and line your baking sheets with non-stick spray.

Sift together the all-purpose flour, sugar, baking powder, and salt in a large bowl.

Cut in the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers.

Whisk together the heavy cream, half of the chopped rosemary, half of the dried lavender, and the egg in a separate measuring cup.

Combine the liquid mixture into the flour mixture, stirring gently until a dough forms.

Turn out the dough onto a floured surface and shape it into a rectangle about ½ inch thick.

Cut the dough into 12 squares, then diagonally slice them into triangles.

Place the triangles on the prepared baking sheets with a bit of space in between. Bake for 15-18 minutes.

Cool the scones on a rack for about 10 minutes before glazing.

For the glaze, mix the powdered sugar, remaining rosemary, remaining lavender, lemon zest, and lemon juice in a bowl.

Dip the tops of each scone into the glaze and allow them to set for 30 minutes before serving.