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Sweet Lavender Scones

['3 cups all-purpose flour plus more for surface', '3/4 cup granulated sugar', '1 tablespoon baking powder', '1 teaspoon dried lavender buds', '1 teaspoon kosher salt', '1/2 teaspoon baking soda', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes', '1 cup plus 2 tablespoons buttermilk', '2 teaspoons finely grated lemon zest', '1 teaspoon vanilla extract', '2 tablespoons sanding or granulated sugar', '1 1/2 cups store-bought lemon curd', 'Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.']

Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd.

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