Demerara sugar for sprinkling, optional (can use white sugar)
Preheat the oven to 232C / 450F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar, until fully combined.
Using your fingers, add the butter in and work it through the flour mixture until the butter is the size of small lentils. Fold in the lavender buds.
In a small bowl, whisk together the honey and the heavy cream.
Using a spatula, tip the honey and cream mixture into the flour/butter mixture. Add in the vanilla extract, and egg. Mix until a slightly sticky dough forms. If the dough is too sticky, add more flour.
Knock the dough out on to a lightly floured surface, and knead gently, and press into a large circle about 1-inch / 2.5cm thick.
Cut into 9-10 wedges and brush the top of each scone with cream. Sprinkle with demerara sugar and place onto an ungreased baking sheet.
Bake for 10 to 12 minutes, until the scones are golden brown. Place on a rack to cool and serve immediately with lemon curd.