Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick liner.

Grind lavender and 1 tablespoon turbinado sugar in a spice or coffee grinder until it is a finely ground (like a powder).

Whisk together lavender powder, flour, oats, granulated sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.

Use a pastry blender to cut butter into dry ingredients until the dough is crumbly.

Add buttermilk and stir a wooden spoon until dough mostly comes together.

Turn out dough on a work surface and knead gently until dough comes together. Shape dough into a circle about 2 inches thick. Cut dough into 8 wedges and transfer wedges to prepared baking sheet.

Brush wedges with cream. Sprinkle remaining turbinado sugar on top.

Bake for 22 minutes or until scones are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.