In a large mixing bowl, combine flour, baking powder, lavender and salt.
Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour-coated. Mixture will resemble crumbs but will still be a fairly floury.
In a separate bowl, beat two eggs. Remove about a tablespoon of the beaten egg and reserve for eggwash. Add the cream and honey into the beaten eggs and combine well. Stir the egg mixture into the dry ingredients, being careful not to overmix. Add additional cream or flour if needed.
Remove scone dough to a floured surface. Knead once or twice, then pat into two 3x9 inch rectangles. Cut rectangle into three 3x3 squares, then cut each square on a diagonal. Repeat with the remaining rectangle to make twelve scones.
Place each scone on a baking sheet topped with parchment. Brush scones with the reserved tablespoon of beaten egg and sprinkle with coarse sugar.
Place rack in center of over then bake at 400 F for approximately 12 minutes, until scones are slightly golden. Cool on a wire rack. Serve warm or cool.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.