On medium heat, whisk lemon juice, lemon zest, sugar, and eggs in thick bottom medium sized pan. Stir continuously to avoid lumps while your curd is boiling. It should boil about 5 minutes.

Take away from the heat and add butter. Combine until it melts and leave in the fridge to cool completely.

Preheat the oven to 200 C / 392 F and cover your sheet pan dish with parchment paper. Leave it aside

In a mug, whisk eggs and whipping cream. Separate 3 Tbsp of this liquid mixture so you coat the scones with it before baking.

In medium sized bowl, combine dry ingredients for scones: flour,sugar, salt, and baking powder. Add lilac flowers and butter cubes.

Combine quickly but gently, using your hands so butter is coated with dry ingredients as you can see on the photo above. Add eggs mixture and quickly combine with spatula. It is important not to overwork the dough.

Empty your bowl on your clean flat working surface.

Form 8 x 8 inches square on clean working surface, using your hands, pressing butter into the dough. It should look shaggy, 1 inch thick.

Cut to 4 quarters and then cut each of four squares diagonally so you get 8 triangles as you can see on the photo above, too.

Place your triangles on the sheet pan. I used dough spatula to place them easily and left some space between each triangle since they rise while baking.

Brush with remaining egg mixture and bake for 20 minutes.

Cool and serve with curd.