Preheat the oven to 350° and line a pan with parchment paper. Have the butter and the egg at room temperature.

Weigh all of the dry ingredients separately, then combine together in a large bowl and mix. Add the butter and disperse it throughout the dry ingredients using a fork or a pastry cutter.

Crack the egg in a separate bowl and whip it, then add to the dry ingredient mixture and combine well.

Add the lavender, lemon zest and lemon juice to the dry ingredient mixture and combine.

Add the heavy cream and mix into the batter.

Dust a clean and dry surface with almond flour. Transfer the dough to the surface and start shaping into a disc. Flip over and continue forming about one inch high.

With a bench scraper, cut in half, then cut diagonal and diagonal again to form six scones.  Place on prepared baking sheet and bake in the oven for 14-16 minutes.