In a small saucepan, scald the heavy cream over medium heat. Remove from the heat and add 1 ½ teaspoons of the dried lavender buds. Cover to infuse, let steep at least 10 minutes. Strain the lavender cream, removing the buds and reserving the cream. Set aside.

Meanwhile, in a large bowl combine flour, sugar, baking powder, baking soda, salt, and remaining 1 ½ teaspoons lavender buds.

Using a pastry blender or your hands, cut in butter until pea-sized lumps form. Make a well in the center of flour mixture.

Whisk egg and buttermilk into the cooled cream. Add to flour mixture, using a fork or your hands to gently stir until just combined. Dough should be shaggy with some dry bits.

Turn out dough onto a lightly floured surface. Gently pat into a 10x4-inch rectangle that is 1-inch thick. Using a 3-inch round cutter, form 12-15 scones (depending on how well you maximize your surface area when cutting). You will need to reshape the rectangle at least once or twice more to form all the scones.

Transfer scone rounds to a parchment-paper lined sheet pan, with 1 inch of space between each scone. Freeze until firm, at least one hour. If freezing longer, transfer after 1 hour to a freezer-safe Ziploc bag.

When ready to bake, remove scones from freezer and preheat oven to 375 degrees F.

Using a pastry brush, brush rounds with the beaten egg yolk or whipping cream.

Once the oven is pre-heated, bake scones for 19-21 minutes, rotating pan after 10 minutes. Scones are done when they are golden brown around the edges.

While the scones are baking, make the honey glaze. Place the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, then stream in the honey and water slowly. Continue mixing until the glaze becomes smooth and lump-free. Consistency will be that of thick glue. The glaze will keep in the fridge for up to 2 weeks.

Spread 1 teaspoon glaze over each (warm) scone, sprinkle with lavender buds, and serve.