In a small bowl combine the Earl Grey infused soy milk, zest of one lemon, vanilla, and 2 tbs of apple cider vinegar. Set it aside to curdle.
In a large bowl combine the flours, sugar, cornstarch, baking powder and soda, and kosher salt.
Using a spice grinder, well cleaned coffee grinder, or mortar and pestle, grind 1 tsp of the dried lavender. Using a fine mesh strainer, sift the ground lavender into the dry ingredients.
Add 8 tbs of vegan butter to the dry ingredients. Using your fingers, mix the butter into the dry ingredients until pebble sized and evenly distributed.
Create a well in the dry ingredients and the wet ingredients to the flour. Using your hand or a spatula mix until the dough comes together into a ball.
Dump out the dough onto a lightly floured surface and shape into a ¾" thick circle.
Cut into 8 triangles and arrange on a lined baking tray.
Bake at 400° for 20-25 min, turning half way through.
Let the scones cool for 15 minutes before glazing or eating.
To make the glaze, heat ¼ cup of water (or non dairy milk) and the other teaspoon of dried lavender in a small pan on low heat. Heat for about 10 minutes, letting the lavender stew.
Remove the pan from the heat and pour the contents through a fine mess strainer into a medium bowl, so that you keep the lavender flavored liquid. Discard the dried lavender.
Add ½ cup of powdered sugar (or more if you prefer a stiffer icing) to the lavender liquid and whisk vigorously until smooth.
Drizzle the glaze onto the scones after they have cooled.