Preheat and prepare pan. Preheat your oven to 425oF. Line a cookie sheet with parchment paper or silicone baking mat.
Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, salt, baking powder, lavender, and lemon zest.
Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Stir in white chocolate chips with a rubber spatula.
Add heavy cream. Stir in heavy cream with a rubber spatula until a shaggy dough is formed.
Shape and cut the scones. Empty the bowl onto a lightly floured surface. Pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart.
Bake the scones. Bake for 18-22 minutes. Remove from the oven and cool on a cooling rack.
Make Icing. In a small bowl, whisk together the icing ingredients. Drizzle over cooled scones before serving.