Preheat the oven to 350°F (175°C).
In a food processor, process the sugar and the lavender flowers.
In a separate bowl, whisk together the egg and half and half and put aside.
Place flour, lavender sugar, baking powder, kosher salt and dried apricots into a mixing bowl using the paddle attachment.
Mix for 30 seconds to incorporate dry ingredients.
With the mixer running slowly, add in the butter pieces and mix until they are tiny little pieces but not fully incorporated; you want some butter to remain intact.
Slowly pour half and half/egg mixture into dry ingredients. Mix until all ingredients pull together in a mass.
Remove dough from the mixer, place on plastic wrap or parchment paper and form into 1 round disk approximately 6 ½” in diameter and ¾” thick. Wrap and chill until firm, approximately 2 hours.
Remove from the refrigerator, slice each disk into 6 wedges and place on a lined baking sheet pan.
Using a pastry brush, brush with egg wash, and if desired, sprinkle with sparkle sugar.
Bake for approximately 20 minutes or until the bottom is golden brown and the top springs back to the touch. You do not want the top of the scones to be golden.
Storage: You may freeze sliced, unbaked scones individually and bake as needed.