Preheat oven to 375°F.

In a large bowl, add all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, lavender and orange zest). Stir until well combined.

Using a pastry cutter, cut in the cold butter until it’s the size of large peas. (Note: Another option is to use a course grater, although take care to ensure that the pieces of butter are not too small.)

In a separate bowl, whisk together the buttermilk, egg, honey and vanilla.

Add the liquid mixture to the bowl with the dry ingredients. Gently fold together until just combined. (Take care not to overmix or the scones will be dense.)

Transfer the dough onto a lightly-floured countertop. Gently fold dough over itself several times. Shape the dough into an 8” circle.

Place the dough onto a parchment-lined baking sheet. Brush the top of the dough with the heavy cream. Sprinkle course sugar generously across the top of the dough. Cut the circle into 8 wedges. Separate the wedges slightly.

Bake at 375°F for 20-22 minutes, or until light, golden brown in color. Allow scones to cool slightly before serving.